This spread captures the classic Southern charm of pimento cheese with a tangy twist. I’ve refined this version to highlight the bold flavor of Kraft Olive Pimento, creating a versatile condiment that elevates sandwiches, crackers, or veggie trays.
With just a few simple ingredients and minimal effort, you’ll have a creamy, flavorful spread ready in minutes. Store it in the fridge for up to a week, and enjoy the perfect blend of sharp cheddar, briny olives, and a hint of spice.
Ingredients for Kraft Olive Pimento Cheese Spread
Just a handful of ingredients for this creamy, tangy Southern spread ready in minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Sharp Cheddar Cheese 🧀 | 8 oz | Block, freshly grated |
| Kraft Olive Pimento 🫒 | 4 oz | Drained, finely chopped |
| Mayonnaise 🥚 | ½ cup | Full-fat for creaminess |
| Cream Cheese 🧀 | 4 oz | Softened to room temperature |
| Red Onion 🧅 | 2 tbsp | Finely minced |
| Garlic Powder 🧄 | ½ tsp | For subtle depth |
| Worcestershire Sauce 🫒 | 1 tsp | Anchovy-free for vegetarian |
| Dijon Mustard 🟡 | 1 tsp | Adds tangy sharpness |
| Hot Sauce 🌶️ | ½ tsp | Optional, for heat |
| Salt 🧂 | ¼ tsp | Adjust to taste |
[recipeingredientscaler]
The cheese is everything here. Sharp cheddar in a block grates better than pre-shredded (which has anti-caking agents). Kraft Olive Pimento is the star—find it near the olives at most grocery stores. Cream cheese should be full-fat and softened for smooth mixing. I grab mine from Kroger or Walmart, but any major chain will have what you need.
Need to swap the mayo? Greek yogurt works at a 1:1 ratio for a lighter version. No cream cheese? Ricotta at the same amount keeps it creamy. Worried about the Worcestershire? Annie’s or Edward & Sons make vegetarian versions. The Dijon can be swapped for yellow mustard in a pinch, but you’ll lose some complexity.
This keeps 1 week in the fridge in an airtight container. The flavors meld over time, so it often tastes better on day two. Freezing isn’t ideal—the texture gets grainy. Perfect for sandwiches, crackers, or as a dip for veggies.
Why You’ll Love This Recipe
- I’ll be real: I make a double batch because it keeps for a week in the fridge, and I love having it ready for impromptu snacks.
- 5-Minute Mix: I just dump everything in one bowl—sharp cheddar, Kraft pimento olives, mayo, cream cheese, and a little red onion. No cooking, no fuss.
- Tangy & Creamy: The sharp cheddar and cream cheese blend into this rich, velvety base, while the olives add that briny kick I crave.
- Party or Lunchbox: Honestly, I slather it on crackers for book club or pack it in sandwiches for the kids. Works every time.
Step-by-Step Instructions for Kraft Olive Pimento Cheese Spread
Here’s my go-to method for that perfect tangy, creamy spread everyone loves.
Step 1: Prep the Cheeses and Add-Ins
Start by grating the 8 oz Sharp Cheddar Cheese block yourself—pre-shredded cheese has anti-caking agents that can make the spread grainy. I use a box grater for quick, even shreds. Next, drain and finely chop the 4 oz Kraft Olive Pimento to distribute those briny bits evenly.
Finely mince the 2 tbsp Red Onion so it blends seamlessly into the spread. This prep work ensures every bite has balanced flavor without big chunks. Set all these aside in small bowls for easy assembly.
Step 2: Cream the Base Ingredients
In a large mixing bowl, beat the 4 oz Cream Cheese (make sure it’s softened to room temperature) with the 0.5 cup Mayonnaise until completely smooth. I use a handheld mixer for this—it takes about 1 minute on medium speed to get it perfectly creamy.
This base is what gives the spread its luscious texture. If your cream cheese isn’t soft enough, you’ll end up with lumps, so don’t rush this part. The mixture should look like thick, glossy frosting when it’s ready.
Step 3: Combine All Ingredients
Add the grated cheddar, chopped pimento, minced onion, 0.5 tsp Garlic Powder, 1 tsp Worcestershire Sauce, 1 tsp Dijon Mustard, 0.5 tsp Hot Sauce, and 0.25 tsp Salt to the bowl. Fold everything together gently with a spatula until just combined.
Here’s the thing—you want to see flecks of pimento and onion throughout, not a uniform paste. The Worchestershire and Dijon add depth without overpowering, while the hot sauce gives a subtle kick. Taste as you go and adjust the salt if needed.
Step 4: Chill for Optimal Flavor
Transfer the mixture to an airtight container and refrigerate for at least 2 hours. I promise it’s worth the wait—the flavors meld together beautifully during this time, and the spread thickens to that perfect consistency.
You’ll notice the texture changes from soft to spreadable as it chills. For the best results, make it a day ahead—this gives the garlic powder and other seasonings time to really shine. Serve slightly cooled for the creamiest texture.
Pro Tips For Making Kraft Olive Pimento Cheese Spread
- Grate Cold Cheese: Shred the sharp cheddar straight from the fridge—it grates cleaner and melts more evenly into the spread without turning greasy.
- Drain the Pimentos: Pat the Kraft olive pimento dry with a paper towel after draining to keep the spread from getting watery. I learned this the hard way after my first batch turned into a sad, soupy mess.
- Soften Cream Cheese: Let the cream cheese sit at room temperature for 20-30 minutes before mixing. Sounds obvious, but it actually changes the outcome, giving you a smooth spread instead of lumpy chunks.
- Mince Onion Fine: Chop the red onion as small as possible—almost paste-like—so it blends into the spread without overpowering bites. My grandmother swore by this, and she was right.
Pro Cooking Tips for kraft olive pimento cheese spread
Cheese Grating Tip
Always grate the 8 oz Sharp Cheddar Cheese block yourself using a box grater. Pre-shredded cheese contains anti-caking agents that create a grainy texture in your spread. Freshly grated melts beautifully into the cream cheese base. 🧀
Perfect Cream Cheese
Let the 4 oz Cream Cheese soften to room temperature for at least 1 hour before mixing. Cold cream cheese resists blending, leaving lumps in your spread. I set mine out while prepping the other ingredients.
Flavor Layering
Add the 1 tsp Worcestershire Sauce and 1 tsp Dijon Mustard to the cream cheese-mayo base first. This ensures even distribution of these potent flavor boosters throughout your spread.
Chopping Pimentos
Drain the 4 oz Kraft Olive Pimento well and pat dry with paper towels before chopping. This prevents excess liquid from thinning your spread. I aim for ⅛-inch pieces for ideal texture.
Finely mincing the 2 tbsp Red Onion ensures it blends seamlessly without overpowering any single bite.
Resting Time
After mixing, refrigerate for at least 2 hours before serving. This resting period allows the flavors to meld and the spread to thicken to that perfect consistency. 💡
Nutrition Facts
Frequently Asked Questions
Can I use pre-shredded cheese instead?
Pre-shredded cheese often contains anti-caking agents that can make your spread grainy. For the creamiest texture, always grate your own 8 oz Sharp Cheddar Cheese block. It melts better and blends more smoothly.
How long does this spread last in the fridge?
Store it in an airtight container and it will stay fresh for up to 1 week. The flavors actually improve after a day or two as they meld together. Avoid freezing as it changes the texture.
What can I substitute for Kraft Olive Pimento?
If unavailable, combine 2 oz chopped green olives with 2 oz diced pimento for a similar briny, slightly sweet flavor.
Why does my spread taste bland? Check your salt content first—cheeses vary in saltiness. Also, ensure you’re using full-fat mayonnaise and cream cheese for the best flavor. Adding a dash more Worcestershire Sauce can boost depth.
- Leftover Chicken Recipe Ideas: Zero-Waste Meal Reinventions - September 29, 2026
- Pasta Recipe 394610: Garlic Butter Noodles With Fresh Herb Infusion - September 29, 2026
- Kalay Chanay Recipe Food Fusion: Spiced Chickpea Indulgence With Bold Flavors - September 29, 2026