Betty Crocker's Pimento Cheese Recipe: Bold Southern Flavor in One-Bowl Magic

Betty Crocker's pimento cheese recipe delivers that iconic Southern boldness in just one bowl, blending sharp cheddar, tangy pimentos, and a touch of mayo for perfect spreadable texture. This isn't your basic cheese dip—it's a rich, velvety condiment that transforms sandwiches, crackers, or even burgers into something unforgettable.

I've perfected this version over years of testing, balancing heat and creaminess so every bite hits that sweet-spicy Southern note. The secret? Freshly grated cheese and a precise ratio of mayo to keep it smooth without being greasy.

What makes this recipe stand out is how it captures the authentic Southern soul while being simple enough for weeknight meals. No fancy equipment needed—just a bowl, a whisk, and 10 minutes of mixing.

The pimentos add a bright, slightly sweet heat that cuts through the sharpness of the cheddar, while a pinch of cayenne ensures it's bold enough to stand on its own.

This isn't just a side; it's the star of any meal, whether you're slathering it on toast or using it as a dip for veggies.

The result is a creamy, spreadable cheese that's tangy, slightly spicy, and packed with that unmistakable pimento flavor. It stays fresh in the fridge for up to a week, making it perfect for meal prep or hosting.

The texture is smooth yet sturdy enough to hold its shape when spread, and the flavor deepens as it sits—trust me, the first bite after resting overnight is next-level. This is the kind of recipe that turns simple snacks into something special.

Ready to elevate your appetizers? This pimento cheese works as a standalone spread, a sandwich filling, or even a casserole topping. Pair it with crusty bread, crackers, or use it as a dip for fresh veggies.

The possibilities are endless, but the method stays simple. Let's get started—your taste buds will thank you.

Ingredients for betty crocker pimento cheese

Nine simple ingredients transform into that iconic Southern spread you can't live without.

The cheddar is non-negotiable—sharp white cheddar has that perfect balance of tang and sharpness. Grab a block and grate it yourself (pre-grated gets clumpy and lacks flavor). Kroger or Whole Foods carry great blocks, but any grocery store should have it. I always buy extra because it keeps for months in the fridge. For the pimento olives, Goya or Vlasic are my go-tos—they're pre-stuffed with pimentos, so no extra work. If you can't find them, chopped green olives plus a teaspoon of pimento powder works too (just check the canned pimentos section).

No mayo? Greek yogurt at half the amount keeps it lighter but still creamy. Short on pimento olives? Diced pickles or jalapeños add a similar tangy bite. The buttermilk is key for that authentic Southern tang—skip it, and you'll miss that depth. Substitute sour cream or lemon juice if needed. For heat, hot sauce is optional but recommended if you love it spicy. Freshly ground spices make all the difference, so if you've got whole spices, toast and grind them first. The cayenne is where you control the heat—start with a pinch and add more if you're brave.

This keeps beautifully in the fridge for up to 1 week, but honestly, it tastes even better the next day as the flavors meld. Store it in an airtight container with a layer of plastic wrap pressed right on top to prevent a skin from forming. For meal prep, portion it into small jars—perfect for lunches or snacking. If you make a double batch, freeze half in an ice cube tray for single-serving portions. Once thawed, stir in a splash of mayo to restore creaminess.

Step-by-step instructions for betty Crocker's pimento cheese

Here's how to blend these bold Southern flavors into creamy perfection—no fancy tools needed.

Use a box grater or food processor to shred the 2 cups Sharp White Cheddar Cheese into fine, even shreds. I like to work in batches if using a box grater—this prevents the cheese from melting in your hands. For best results, use a block of cheddar rather than pre-shredded, as the pre-shredded version contains anti-caking agents that can make your spread grainy.

As you grate, keep the cheese in a bowl to catch all those delicious shavings. The finer the shreds, the creamier your final spread will be. If using a food processor, pulse just until the cheese is finely grated—don't over-process or it'll turn into cheese dust.

In a medium mixing bowl, combine the 0.5 cup Mayonnaise, 1 tbsp Buttermilk, and 1 tsp Hot Sauce. Stir these together until fully blended—the buttermilk adds that signature tangy depth while the hot sauce gives it a subtle kick. I use a silicone spatula for this step because it's gentle on the bowl and helps scrape up every last bit of mixture.

Here's the thing—don't rush this blending. The buttermilk needs to fully incorporate with the mayo to prevent separation later. If your mixture looks slightly thick, that's normal. We'll adjust the texture as we add the cheese.

To the wet mixture, add the 1 tbsp Dried Mustard, 0.25 tsp Cayenne Pepper, 0.5 tsp Garlic Powder, 0.5 tsp Onion Powder, 0.5 tsp Sea Salt, and 0.25 tsp Black Pepper. Stir these dry ingredients together first to distribute them evenly, then fold them into the wet mixture. The spices will bloom slightly and release their aromas, filling your kitchen with that classic Southern scent.

Next, fold in the 0.5 cup chopped Pimento-Stuffed Green Olives. I like to drain them first to remove any excess liquid that could make the spread too wet. The olives add that signature color and briny contrast that balances the richness of the cheese and mayo.

Now for the magic—slowly add the grated cheddar cheese to the bowl, mixing gently after each addition. I like to use a rubber spatula and fold the cheese in from the bottom up to ensure even distribution. Adding the cheese gradually prevents clumping and helps create that signature smooth, creamy texture.

After adding about half the cheese, taste and adjust seasoning if needed. You might want to add a pinch more cayenne for heat or sea salt for saltiness. The cheese should be fully melted and incorporated, with no visible dry spots. If the mixture looks too thick, add 1-2 teaspoons of buttermilk to loosen it to your desired consistency.

Transfer the pimento cheese to an airtight container and refrigerate for at least 1 hour before serving. This chilling time allows all the flavors to meld together and the texture to set properly. Real talk: skipping this step can result in a spread that's too soft or melts too easily when spread.

When ready to serve, give it one final stir. The cheese should hold its shape when spread on bread or crackers but still be creamy and smooth. If you're using it as a dip, let it sit at room temperature for 10-15 minutes before serving to bring out all those rich flavors.

Essential equipment for this dish

Mixing Bowl Essentials

Start with a medium-sized mixing bowl (8-10 inches in diameter) to give your pimento cheese room to breathe while mixing. I prefer stainless steel or glass bowls because they don’t absorb flavors and stay neutral.

A silicone spatula is your best friend here—it’s flexible enough to scrape every last bit of cheese from the sides without damaging your bowl. Avoid plastic spatulas, as they can melt slightly when exposed to warm cheese mixtures. 🥣

Grating Tools Matter

For grating the cheese, a box grater with medium holes works perfectly, but a food processor is a game-changer if you’re making this often. If using a box grater, work in small batches to prevent the cheese from melting in your hands.

Pro tip: Wrap your grater around a mason jar or bowl to catch the shavings—it’s more efficient than holding a bowl under the grater. Pre-shredded cheese is a no-go here; it contains anti-caking agents that make your spread grainy. 🧀

Measuring Cups and Spoons

Precision is key with measurements like 2 cups of cheese and 0.25 tsp of cayenne. Invest in a set of nested stainless steel measuring cups and spoons with clear markings—they’re more accurate than plastic ones.

For spices, I recommend Penzeys Spices or McCormick for consistent quality. A small offset spatula helps level off ingredients in spoons for exact measurements. Don’t eyeball it—this recipe balances flavors finely! 📏

Storage Containers

Once your pimento cheese is ready, transfer it to an airtight container to keep it fresh. I love glass jars with snap-on lids (like Kerr or Ball canning jars) because they’re reusable and easy to clean.

For meal prep, portion it into small ramekins or silicone cups—perfect for lunches or snacks. Press plastic wrap directly on the surface before sealing to prevent a skin from forming. If freezing, use quart-sized freezer bags with labels for easy tracking. ❄️

Optional: Immersion Blender

If you prefer an ultra-smooth texture, an immersion blender (like the Ninja or Hamilton Beach) can help blend everything seamlessly. Pulse it briefly after mixing to break up any cheese clumps without over-processing.

This is especially useful if you’re using a food processor for grating—it creates a more uniform consistency. Just don’t over-blend, or you’ll end up with cheese dust instead of a creamy spread. 💫

Frequently asked questions