Brenda Gaines’ Pimento Cheese Recipe: Southern-Style Creamy Spread

This Southern classic delivers creamy, rich flavor in every bite. I’ve refined this pimento cheese to achieve the perfect balance of sharp cheddar, tangy pimentos, and just the right amount of mayo for that signature spreadable texture.

The key is using high-quality extra-sharp cheddar and finely chopping the pimentos for even distribution. A touch of garlic powder and a dash of hot sauce elevate the flavor without overpowering the classic taste.

Once mixed, let it chill for at least an hour so the flavors meld together. The result is a versatile spread that’s ideal for sandwiches, crackers, or even topping burgers.

Simple to make, but impossible to resist. This is comfort food at its finest.

Ingredients for Brenda Gantt Pimento Cheese

Sharp cheddar, tangy pimentos, and creamy mayo make this Southern spread unbeatable.

The cheddar is non-negotiable here. Extra-sharp, block cheese (not pre-shredded) gives you that melt-in-your-mouth texture. Cabot or Tillamook are my go-tos, but any good deli counter brand works. The pimentos come jarred—4 oz size is standard. Drain them well and chop fine so every bite gets that sweet, tangy pop (the good stuff, not the mushy kind).

No mayo? Full-fat Greek yogurt works in a pinch but changes the flavor. Skip the hot sauce if you’re sensitive to heat, but don’t omit the Worcestershire—Annie’s vegetarian version keeps it meat-free. Cream cheese softens the sharpness of the cheddar (trust me on this). Dijon mustard adds depth, but yellow mustard is fine too (whatever you’ve got).

This keeps 5 days in the fridge, covered. Spread it thick on bread or serve with crackers. Freezing isn’t ideal—it separates—but you can freeze for up to 1 month if needed (stir well after thawing).

Step-by-Step Instructions for Southern-Style Pimento Cheese

Here’s my method for achieving that perfect creamy texture and bold Southern flavor.

Step 1: Grate and Prepare the Base Ingredients

Freshly grate all 2 cups Extra-Sharp Cheddar Cheese—pre-shredded cheese has anti-caking agents that prevent smooth melting. I use a box grater for consistent texture, aiming for medium shreds that blend well without disappearing into the spread.

Drain and finely chop the entire 1 jar Pimentos (about 4 oz). Pat them dry with a paper towel to remove excess moisture, which could make your cheese spread watery. Set both the cheese and pimentos aside in separate bowls.

Step 2: Cream the Softened Ingredients Together

In a large mixing bowl, beat the 4 oz Cream Cheese (softened to room temperature) with the 0.75 cup Mayonnaise until completely smooth. I use a wooden spoon for this—it gives you better control than a whisk and helps prevent overmixing.

Add the 1 tsp Dijon Mustard, 1 tsp Hot Sauce, and 1 tsp Worcestershire Sauce. Stir until fully incorporated. The mustard adds tang, while the hot and Worcestershire sauces build depth of flavor without overpowering the cheese.

Step 3: Combine and Season All Elements

Fold in the grated Extra-Sharp Cheddar Cheese and chopped Pimentos using a spatula. Mix just until evenly distributed—you want to see flecks of pimento throughout. Avoid overworking the mixture, which can cause the cheese to release too much oil.

Add the 0.5 tsp Garlic Powder, 0.25 tsp Salt, and 0.25 tsp Black Pepper. Taste and adjust seasoning if needed, but remember the flavors will meld and intensify as it chills.

Step 4: Chill for Optimal Texture and Flavor

Transfer the mixture to an airtight container and refrigerate for at least 2 hours. This chilling time is crucial—it allows the flavors to marry and the spread to thicken to that perfect creamy consistency Brenda Gaines’ version is known for.

I always let it sit overnight if possible. The longer it rests, the more the Garlic Powder and other seasonings permeate the cheese. When ready to serve, give it a quick stir and adjust with a splash of Mayonnaise if it needs loosening.

Storing and Reheating brenda gantt pimento cheese

Refrigerator Storage

Transfer your spread to an airtight container once fully chilled. It keeps beautifully in the fridge for up to 5 days, and I’ve found the flavors actually deepen after 24 hours. Always use a clean spoon to prevent contamination. ❄️

Freezing Tips

While not ideal, you can freeze this for up to 1 month. Portion into small containers, leaving ½ inch headspace for expansion. Thaw overnight in the fridge, then stir vigorously to recombine—the texture will be slightly grainier but still delicious.

Reviving Chilled Spread

If it thickens too much in the fridge, stir in 1-2 tbsp Mayonnaise to restore that perfect spreadable consistency. I prefer Duke’s for this, as it blends seamlessly without thinning the mixture too much.

Serving After Storage

Bring it to room temperature for 30 minutes before serving to enhance the creamy texture. This step makes a noticeable difference, especially if you’ve stored it for several days.

Avoiding Separation

To prevent oil separation, press plastic wrap directly onto the surface before sealing the container. This simple trick keeps your spread looking fresh and appetizing.

Frequently Asked Questions