Brenda Gantt’s Pimento Cheese
- Prep 10 min
- Chill 30 min
- Total 40 min
- Makes 12 servings
- Level Easy
About Brenda Gantt’s Pimento Cheese
Brenda Gantt is a Southern home cook from Andalusia, Alabama, known for her warm, from-scratch cooking videos. Pimento cheese is about as Southern as it gets: a simple combination of sharp cheddar, mayonnaise, and pimentos that shows up at nearly every gathering, from backyard cookouts to funeral receptions. It is often called “the pâté of the South.”
Unlike richer baked dishes such as cabbage casserole, pimento cheese doesn’t require an oven at all. It comes together by hand in one bowl, which is part of why it has stayed a staple for generations: it’s inexpensive, forgiving, and endlessly adaptable to what’s in the pantry.
Every Southern cook has their own version, some smoother and some chunkier, some mild and some spiked with hot sauce or cayenne. This version keeps things simple and classic, letting the sharp cheddar and tangy mayonnaise do the work, the way it’s traditionally made in home kitchens across Alabama and beyond.
Watch How It’s Made
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Brenda Gantt’s Pimento Cheese Recipe
Ingredients
Kitchen Tools Needed
- Box grater
- Medium mixing bowl
- Fork or spatula
- Measuring cups & spoons
Instructions
- Shred the cheese. Shred the cheddar yourself on the fine or medium side of a box grater. Avoid bagged pre-shredded cheese, which has a coating that keeps the spread from turning out creamy.
- Combine the ingredients. In a medium bowl, stir together the shredded cheddar, mayonnaise, drained pimentos, salt, black pepper, cayenne, and onion, if using.
- Mash to the texture you like. Stir and lightly mash with a fork until well combined. Mash more for a smoother spread, or less for a chunkier texture.
- Chill. Cover and refrigerate for at least 30 minutes so the flavors can blend before serving.
- Serve. Serve as a dip with crackers or celery, or spread on sandwich bread.
Makes about 2 cups. Double the recipe for a crowd.
Nutrition Facts
| Calories | 130 |
|---|---|
| Protein | 4 g |
| Carbohydrates | 1 g |
| Fat | 12 g |
| Fiber | 0 g |
| Sodium | 190 mg |
| Sugar | 0 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
Health Benefits of Pimento Cheese
Protein & Calcium
Cheddar cheese provides protein and calcium, which support muscle maintenance and bone health.
Vitamin C from Pimentos
Pimentos, a type of sweet red pepper, contribute a small amount of vitamin C.
No Added Sugar
This classic version is essentially sugar-free, unlike some sweetened store-bought spreads.
Portion Control Friendly
Served in small amounts on crackers or vegetables, it’s easy to enjoy as a modest appetizer rather than a full meal.
What to Avoid
Preparation Mistakes
- Don’t use bagged pre-shredded cheese. Its anti-caking coating keeps the spread from being creamy.
- Don’t skip draining the pimentos. Extra liquid makes the spread watery.
- Don’t skip the chill time. The flavors need time to come together; it tastes better after 30 minutes or more.
Storage Mistakes
- Don’t leave it out too long. Because it’s mayonnaise-based, keep it chilled and out of the danger zone for more than about 2 hours.
- Don’t freeze it. Mayonnaise-based spreads separate and turn watery or grainy once thawed.
Dietary Considerations
- Contains Dairy (cheddar cheese)
- Contains Egg (mayonnaise)
- Gluten-Free as written
- Moderate Sodium
Pro Tips for the Best Pimento Cheese
- Shred your own cheese. A block of sharp cheddar, grated at home, melts into the mayonnaise far better than bagged shredded cheese.
- Use full-fat mayonnaise. Duke’s is a Southern favorite and gives the classic tangy flavor.
- Drain the pimentos well. Press them gently with a paper towel if needed.
- Taste after chilling. Flavors mellow and blend as it sits, so adjust salt or heat right before serving.
- Let it come to room temperature for 15 to 20 minutes before serving so it spreads more easily.
What to Serve With Pimento Cheese
Beverages
- Sweet tea
- Cold beer
- Lemonade
To Serve It With
- Saltine or Ritz crackers
- Celery sticks
- Sandwich bread
- Burgers
When to Serve
- Tailgates
- Potlucks
- Picnics
- Game day
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Mayonnaise | Half mayonnaise, half Greek yogurt | Lighter, with a slightly tangier flavor. |
| Sharp cheddar | Pepper jack or Colby jack | Pepper jack adds built-in heat. |
| Jarred pimentos | Roasted red peppers, diced | Similar flavor with a slightly smokier note. |
| Cayenne pepper | A dash of hot sauce or diced jalapeño | Adjust to taste; add gradually. |
Storage
Refrigerator
Store in an airtight container for 5 to 7 days.
Freezer
Not recommended. The mayonnaise base tends to separate and turn watery or grainy after thawing.
Serving
Let it sit at room temperature for 15 to 20 minutes before serving so it’s easier to spread, but don’t leave it out longer than about 2 hours.
Make ahead: this recipe is ideal to make a day or two in advance; the flavor actually improves after resting in the refrigerator overnight.
Frequently Asked Questions
Yes. Pimento cheese actually tastes better after a few hours in the refrigerator, once the flavors have had time to blend. You can make it up to 3 days ahead and store it covered in the fridge.
Stored in an airtight container in the refrigerator, it keeps for about 5 to 7 days. Since it’s made with mayonnaise, keep it chilled and don’t leave it out at room temperature for more than about 2 hours.
Freezing isn’t recommended. Mayonnaise-based spreads tend to separate and turn watery or grainy once thawed. It’s best made fresh and kept in the refrigerator rather than the freezer.
Bagged shredded cheese is coated with anti-caking starch that keeps it from melting and blending smoothly. Shredding a block of cheddar yourself gives a creamier, better-tasting spread.
Yes. Add extra cayenne pepper, a dash of hot sauce, or finely diced jalapeños to taste. Start small and add more after chilling, since the heat builds as it sits.
It’s classic with saltine or Ritz crackers, celery sticks, and sandwich bread. It also works well stuffed into celery, spread on burgers, or stirred into deviled eggs or grits.
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