Sauces & Condiments
Creating a Kraft-style olive pimento cheese spread in just 5 minutes brings back that nostalgic Southern comfort flavor—creamy, tangy, and packed with briny olives and sweet pimentos.
This classic spread is perfect for sandwiches, crackers, or as a bold dip, and it’s easier than you think to make from scratch with simple pantry staples.
The secret to this recipe lies in balancing sharp cheddar with the bold flavors of pimentos and olives, then blending it until perfectly smooth. No fancy equipment is needed—just a food processor or blender, and you’ll have a spread that’s rich, flavorful, and ready to elevate any meal in minutes.
What you’ll end up with is a creamy, velvety spread that’s tangy from the pimentos, briny from the olives, and rich from the cheese—ideal for slathering on sandwiches, dipping veggies, or spreading on crackers.
It’s a game-changer for quick lunches or entertaining, delivering that same nostalgic taste you remember from childhood.
This spread keeps well in the refrigerator for up to a week, making it a great make-ahead option for meal prep or parties. Let’s get started—your taste buds will thank you!
Ingredients for kraft olive pimento cheese spread
Eight ingredients, five minutes—this nostalgic spread delivers that iconic Southern tangy, briny kick.
| Ingredient | Amount | Notes |
|---|---|---|
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, aged 6-12 months |
| Pimento-Stuffed Green Olives 🫒 | ½ cup | Pitted, sliced lengthwise |
| Sweet Pimentos 🌶️ | ½ cup | Jarred, drained well |
| Mayonnaise 🥫 | ½ cup | Full-fat, Duke's preferred |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For creaminess, not flavor |
| Dijon Mustard 🍯 | 1 tbsp | Mild, for tangy balance |
| Kosher Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly cracked preferred |
| Fresh Lemon Juice 🍋 | 1 tsp | Brightens the spread |
| Garlic Powder 🧄 | ¼ tsp | For subtle depth |
The cheddar is non-negotiable—aged 6-12 months gives that sharp, melty bite. Grab sharp cheddar blocks from Whole Foods or Costco for the best flavor. Pre-shredded gets clumpy, so shred your own. The olives and pimentos? Goya or Vlasic are my go-tos—they’ve got that perfect briny-sweet balance. If you’re feeling fancy, grab Kalamata olives for a gourmet twist, but the classic green ones work perfectly fine. The mayonnaise matters too—Duke’s or Hellmann’s keep this creamy without overpowering.
No pimento-stuffed olives? Green olives plus 1 tsp capers mimic that briny punch. Skip the pimentos? 1 tbsp roasted red peppers adds sweetness. The mustard can be swapped for Dijon mayo if you’re out, but the tang is key here. Fresh lemon juice is best, but bottled works in a pinch. Want it extra creamy? Add 2 tbsp sour cream—trust me, it’s worth it. The garlic powder is subtle but adds depth, so don’t skip it. If you’re feeling adventurous, a pinch of smoked paprika gives it a smoky kick that’s delicious.
This spread keeps for up to 1 week in the fridge, sealed tightly. The flavors actually meld better overnight—make a double batch so you’ve got leftovers for sandwiches or crackers. Store in a glass jar for easy spreading. Freezes beautifully for up to 3 monthsAdd a splash of milk when reheating to keep it creamy.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this spread comes together with just a knife and a bowl—no fancy gadgets, no stress. The olives and pimentos chop up in seconds, and the sharp cheddar melts right into the mayo like it was meant to.
- Tangy, Briny, Dreamy: That first bite of creamy cheddar meets the bright, jammy pimentos and the salty punch of the olives? It’s like a party in your mouth. The olive oil ties it all together with a silky finish that makes you want to eat it straight from the spoon.
- Game Day or Snack Attack: Spread it on crackers for a tailgate staple, slather it on sandwiches for a quick lunch, or even dollop it on toasted bread for a fancy charcuterie board. It’s the kind of thing that works just as hard for a big gathering as it does for a lazy Sunday afternoon.
- Lasts All Week: Make a big batch—it keeps for days in the fridge without getting weird. Honestly, I’ve had it last a full week, and it’s still just as good. Plus, it’s cheap to make, so you’re not breaking the bank for a crowd-pleaser.
Step-by-step instructions for olive pimento cheese spread
This Southern classic comes together faster than you can say "pimento cheese."
Shred and Combine the Cheese
Start by shredding the 1.5 cups sharp cheddar cheese using a box grater or food processor. I prefer freshly shredded cheese because pre-shredded varieties often contain anti-caking agents that make the spread grainy. Place the shredded cheese in a medium mixing bowl.
Add the 0.5 cup pimento-stuffed green olives and 0.5 cup sweet pimentos to the bowl. These ingredients bring the iconic tangy, slightly spicy character that defines this spread. Use a fork to roughly chop the olives and pimentos if they're large pieces—this ensures even distribution throughout the mixture.
Blend the Wet Ingredients
In a separate small bowl, whisk together the 0.5 cup mayonnaise, 0.25 cup extra-virgin olive oil, 1 tablespoon Dijon mustard, 1 teaspoon fresh lemon juice, 0.5 teaspoon kosher salt, 0.25 teaspoon black pepper, and 0.25 teaspoon garlic powder. The olive oil adds a velvety texture, while the lemon juice brightens the flavors and prevents the spread from becoming too heavy.
I like to whisk these ingredients vigorously for about 30 seconds until fully emulsified. This step is crucial because the olive oil and mayo need to blend smoothly to create that signature creamy consistency. If you're using a food processor for the cheese, you can add the wet ingredients directly to the bowl at this stage.
Process Until Smooth
Transfer the cheese mixture to a food processor fitted with the metal blade. With the processor running on low speed, gradually add the wet ingredient mixture through the feed tube. This slow incorporation prevents the cheese from melting into a greasy mass while ensuring everything blends evenly.
Process for about 1-2 minutes on medium speed until the mixture is completely smooth and creamy. You'll know it's ready when the texture is uniform and there are no visible cheese clumps or olive chunks. If the mixture seems too thick, add 1 teaspoon of water at a time until it reaches a spreadable consistency.
Taste and Adjust
Transfer the spread to a serving bowl and taste immediately. The flavor should be a perfect balance of sharp cheddar, tangy olives, and a hint of lemon brightness. If it needs more salt, add 0.25 teaspoon kosher salt at a time. For extra tang, add another 0.5 teaspoon lemon juice. Remember, you can always adjust the seasoning, but you can't un-blend the spread.
Let the spread sit at room temperature for 10-15 minutes before serving. This resting time allows the flavors to meld together beautifully. The texture will also thicken slightly, making it ideal for spreading on sandwiches, dipping crackers, or topping burgers. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Pro Tips For Making Kraft Olive Pimento Cheese Spread
- CHOP CHEESE SMALL: Cut that sharp cheddar into ½-inch cubes—any larger, and it’ll melt into a greasy lump instead of blending smoothly. I learned this the hard way when my first batch turned into a sad, gloppy mess.
- DRAIN OLIVES WELL: Pat those pimento-stuffed olives dry with a paper towel before chopping—wet olives add moisture and dilute the flavor. Trust me, the difference between "meh" and "oh hell yes" is in the towel.
- WARM THE MAYO: Let the mayo sit at room temp for 10 minutes before mixing—cold mayo makes the spread grainy. I used to ignore this, and the texture always suffered. Now I just pop it in the microwave for 15 seconds if I’m impatient.
- PULSE DON’T BLEND: Use short bursts in the food processor—over-blending turns the spread into cheese glue. Pulse until just combined, then stir in the olives and pimentos by hand. Your future self will thank you.
Best sauces and condiments for this dish
Classic Spread Uses
This pimento cheese spread shines on Southern-style sandwiches, especially when paired with white bread or brioche. I love slathering it on grilled cheese sandwiches with crispy bacon for a breakfast or brunch staple.
For a heartier option, spread it on toasted Texas toast with a side of pickled okra—trust me, it’s a match made in Southern heaven. 🥪
Dipping Perfection
Serve this spread as a bold dip alongside crispy pork rinds, water crackers, or pretzel crisps. I often set out a small bowl with toothpicks for easy dipping at parties—it’s always a crowd-pleaser.
For a gourmet twist, pair it with baguette slices or gluten-free crackers like Schar. The briny olives and tangy pimentos cut through the richness beautifully.
Burger and Taco Topper
Use this spread as a creamy topping for cheeseburgers or pulled pork sandwiches. I like to add a dollop to the top of a smash burger right before serving—it adds a tangy contrast to the savory meat.
For tacos, mix it into the filling for a Southern-style twist on classic flavors. The pimentos add a subtle heat that balances the richness of the cheese.
Deviled Egg Upgrade
Mix a spoonful of this spread into classic deviled eggs for a Southern-inspired twist. The olives and pimentos add a briny, tangy depth that elevates the dish. I fold in about 1 tablespoon per egg and garnish with extra pimento slices for a pop of color.
It’s a great way to use leftovers and impress guests at potlucks. 🥚
Grilled Veggie Dip
Spread this on grilled zucchini, bell peppers, or asparagus for a flavorful dip. The creamy texture pairs perfectly with the smoky char of grilled vegetables.
I like to serve it with a side of warm pita bread for dipping. For a protein boost, add chopped hard-boiled eggs or crumbled feta on top.
Breakfast Spread
Don’t limit this spread to lunch or dinner—it’s amazing on breakfast biscuits or English muffins. I often toast a muffin, spread it generously, and top with crispy bacon and a fried egg.
The tangy, briny flavors wake up your taste buds and make mornings feel like a Southern feast. 🍳
Nutrition facts
Frequently asked questions
Can I make this spread without a food processor?
Yes! You can blend it by hand using a sturdy whisk in a bowl. Start by mixing the shredded cheese with the olives and pimentos, then gradually add the wet ingredients (mayonnaise, olive oil, etc.) while whisking vigorously. It'll take about 5-7 minutes of steady whisking to achieve a smooth texture, but you'll get there. For best results, use a handheld immersion blender if available.
How do I fix if my spread turns out too thick?
If your spread is too thick, simply add 1 teaspoon of water at a time while blending until you reach the desired consistency. For an extra creamy texture, you can also add 1 tablespoon of sour cream or 1 teaspoon of milk and blend again. Avoid adding too much liquid at once, as it can make the spread watery.
What’s the best way to store leftovers?
Store your spread in an airtight container in the refrigerator for up to 5-7 days. The flavors actually improve overnight! For longer storage, freeze it in a sealed container for up to 3 months. When reheating, add a splash of milk or water to restore creaminess after thawing.
Can I substitute cream cheese for the sharp cheddar?
Yes, but it will change the flavor profile. Replace 1 cup of the cheddar with 4 ounces of cream cheese for extra creaminess. The spread will be richer and slightly milder, but still delicious. For a closer match to the classic taste, stick with the sharp cheddar as the base.
Why does my spread taste too salty?
This usually happens if you used pre-shredded cheese (which often contains added salt) or overestimated the seasoning. To fix it, add 1 tablespoon of plain yogurt or sour cream and blend again. The acidity will help balance the saltiness. If needed, you can also add a splash of milk to dilute the flavor slightly while maintaining creaminess.