Appetizers
Betty Crocker's pimento cheese recipe delivers that iconic Southern creamy texture and smoky depth you crave in every bite. This isn't just any cheese spread—it's the one that makes sandwiches unforgettable and dips irresistible, with perfectly balanced sharp cheddar and roasted red peppers.
The secret lies in the ratio of ingredients and how you incorporate them for that signature smooth yet slightly grainy consistency.
What sets this apart is the technique: combining sharp cheddar with mayonnaise at room temperature creates a velvety base, while roasted red peppers add that characteristic smoky sweetness without overpowering.
I've perfected the proportions through years of testing—this isn't the watery version you sometimes find, but a rich, spreadable cheese that holds its shape whether you're using it as a sandwich filling or dipping for crackers.
The result is a cheese spread with just the right balance of tangy, sharp, and sweet flavors that makes it versatile enough for multiple uses. It's creamy enough to spread smoothly but maintains enough texture to hold its shape on bread.
This is the kind of pimento cheese that becomes an instant classic in your recipe rotation, perfect for sandwiches, dips, or even as a casserole filling.
Whether you're making classic Southern sandwiches or serving it as an appetizer, this recipe delivers restaurant-quality results at home. The key is patience in combining the ingredients and letting flavors meld—trust me, the wait is worth it for that perfect balance of creaminess and smoky depth.
Ingredients for betty crocker pimento cheese
Sharp cheddar, roasted peppers, and mayo—just three essentials for that iconic Southern spread.
| Ingredient | Amount | Notes |
|---|---|---|
| Sharp White Cheddar Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Mayonnaise 🥫 | 1 cup | High-quality, room temperature |
| Roasted Red Bell Peppers 🍆 | ½ cup | Jarred, chopped, not drained |
| Dried Mustard Powder 🌶️ | 1 tsp | For subtle tang |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Freshly Ground Black Pepper 🌶️ | ¼ tsp | Cracked peppercorns preferred |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For binding and richness |
| Garlic Powder 🧄 | ¼ tsp | No garlic salt |
| Onion Powder 🧅 | ¼ tsp | For depth |
| Hot Sauce 🔥 | ½ tsp | Optional, for heat |
| Unsalted Butter 🧈 | 1 tbsp | Softened, for creaminess |
The cheddar is non-negotiable here. Sharp white cheddar from Whole Foods or a specialty grocer gives the best balance of tang and creaminess. Block cheese shreds better than pre-shredded (no anti-caking agents), and room temperature cheese blends smoother. The roasted red peppers? Muir Glen or Hunt's jars are my go-tos—they're packed in oil, not water, which preserves that smoky sweetness. If you're using fresh roasted peppers, char them yourself for maximum flavor. The mayo matters too—Duke's or Hellmann's are reliable, but avoid anything with added vinegar or sugar.
No roasted peppers? Sun-dried tomatoes (oil-packed) at half the amount work in a pinch, though they'll give a slightly different profile. Short on sharp cheddar? Colby Jack or pepper jack can stretch a batch, but the flavor won't be identical. The dried mustard powder is key for that subtle tang—Stoneground or Bob's Red Mill are my favorites. Want more heat? Tabasco or Crystal hot sauce adds depth without overpowering. Pro tip: Let all ingredients sit at room temperature for 30 minutes before mixing—the cheese will blend like a dream.
This keeps beautifully in the fridge for 5-7 days, though it tastes best within the first 3 days. For longer storage, portion into small containers or freeze for up to 3 months. The texture changes slightly after freezing—it'll be softer when thawed, so add a little extra mayo if needed. I like to make a double batch and use half on sandwiches, half as a dip. It's also amazing on deviled eggs or as a topping for baked potatoes—trust me, you'll find a million uses for it.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this is the kind of recipe where you measure, mix, and boom—it’s done. No fancy techniques, no standing over the stove, just sharp cheddar, mayo, and those jarred roasted peppers doing all the heavy lifting. Honestly, I’ve made it while scrolling through my phone.
- Tangy-Sweet Crunch: That roasted red bell pepper? It’s the star—sweet with a hint of smoky depth, cutting through the creamy cheddar like a perfect balance. The mustard powder adds this just-right kick, and the salt? It’s the secret sauce that makes every bite taste like it was made with love (even if you’re just stirring with a spoon).
- Sandwich Star: Between us, this is my go-to for quick lunches, sloppy burgers, or even stuffed into a grilled cheese. (Yes, even on a Tuesday night.) The texture—creamy, slightly grainy—holds up perfectly whether you’re spreading it on crackers or piling it high on a hot dog.
- Leftovers That Don’t Suck: Make a big batch, store it in the fridge, and it stays fresh for days. I’ve had it cold, room temp, and even reheated (briefly!) with a splash of milk—still ridiculous. Plus, it’s cheap. Cheddar and mayo don’t break the bank, and you’re not buying pre-made garbage. Win.
Step-by-step instructions for betty Crocker-inspired pimento cheese
Here's the classic Southern spread you'll crave—creamy, tangy, and packed with smoky depth.
Shred the Cheddar Precisely for Maximum Flavor
Use a sharp cheese grater or food processor to shred the 1.5 cups Sharp White Cheddar Cheese into fine, even strands. I prefer a block over pre-shredded because it melts more smoothly and doesn't contain anti-caking agents that can make the spread grainy. Work in batches if needed, and immediately transfer the shredded cheese to a medium mixing bowl.
This step is crucial—uneven shreds create texture inconsistencies in the finished spread. If using a food processor, pulse briefly just until shredded, then stop immediately to prevent melting. The cheese should look like fine, snow-like flakes at this stage.
Combine Wet Ingredients for a Silky Foundation
In the same bowl with the shredded cheese, add the 1 cup Mayonnaise, 1 tbsp Extra-Virgin Olive Oil, and 1 tbsp Unsalted Butter. Use a wooden spoon to gently fold these ingredients together until fully incorporated. The mixture should look like a thick, pale yellow paste with no dry cheese pockets remaining.
Here's the thing—don't overmix at this stage. You want to preserve as much air as possible in the mayonnaise for that light, creamy texture. If the cheese appears too dry after mixing, add 1-2 teaspoons of water to help emulsify everything smoothly.
Add Dry Seasonings and Build Complexity
Next, incorporate the 1 tsp Dried Mustard Powder, 0.5 tsp Diamond Crystal Kosher Salt, 0.25 tsp Freshly Ground Black Pepper, 0.25 tsp Garlic Powder, and 0.25 tsp Onion Powder. Mix thoroughly with the spoon until these dry ingredients are evenly distributed throughout the cheese mixture. You'll notice the colors begin to deepen slightly as the spices meld with the cheese.
This is where the magic happens—the mustard powder adds that signature tang that sets pimento cheese apart from regular cheese spreads. The garlic and onion powders provide subtle depth that balances the richness. Taste at this point and adjust seasoning if needed, keeping in mind the roasted peppers and hot sauce will add more flavor later.
Fold in Roasted Peppers and Hot Sauce for Smoky Heat
Drain any excess liquid from the 0.5 cup Roasted Red Bell Peppers (if using jarred peppers) and add them to the bowl. Use a rubber spatula to gently fold them in, being careful not to crush them completely—you want visible pepper pieces for texture and color. Finally, stir in the 0.5 tsp Hot Sauce until fully combined.
The roasted peppers bring that essential smoky character that makes this spread truly special. If your peppers are particularly watery, you may need to drain them for 1-2 minutes in a fine-mesh strainer before adding. The hot sauce adds just enough kick to make this spread irresistible on crackers or sandwiches.
Chill for Perfect Texture and Serve
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 completely and the texture to set properly. When ready to serve, give it one final stir to ensure everything is evenly distributed.
The spread should be thick but still spreadable—almost like a cross between a dip and a filling. If it's too thick after chilling, add 1 teaspoon of water or milk to loosen it slightly. Serve with toasted bread, crackers, or as a sandwich filling. The flavors will continue to develop over the next 24 hours, making this spread even more delicious as it sits!
Pro Tips For Making Betty Crocker Pimento Cheese
- Grate Cheese Coarse: Don’t pulverize that cheddar into dust—cut it into ½-inch cubes first, then grate it over a bowl. The bigger chunks melt slower and create pockets of creaminess instead of a gluey mess. I learned this the hard way after making a spread that looked like it belonged in a sad sandwich from the 70s.
- Drain Pepper Juices: Roasted red bell peppers come loaded with liquid—pat them dry with a paper towel before chopping. Skipping this step means your pimento cheese will taste like it’s swimming in a brine, no matter how much salt you add. (Yes, even if you’re impatient like me.)
- Mix in Stages: Start with half the mayo and half the cheese, then fold in the rest once the first batch is smooth. This prevents a greasy, curdled disaster when you dump everything in at once. Think of it like making a smoothie—gradual additions save you from cleanup.
- Toast the Mustard: Sprinkle the dried mustard powder into the hot mayo (if you’re heating it) for 30 seconds before adding cheese. This wakes up the flavor instead of letting it sit like a dull afterthought. (Your taste buds will notice the difference immediately.)
Wine and beer pairings for this betty crocker pimento cheese
Southern White Wine
This creamy, tangy spread pairs beautifully with crisp Southern white wines like Albariño from Spain or Viognier from California. The wine's bright acidity cuts through the richness of the cheese while complementing the smoky roasted peppers.
I love a chilled glass of Albariño—its citrus notes and mineral finish make every bite taste even more vibrant. 🍷
Crisp Lager Pairing
For a beer lover's twist, reach for a crisp American lager like Miller Lite or Bud Light. The light body and subtle malt sweetness won't overpower the pimento cheese but instead enhance its creamy texture.
The carbonation also helps cleanse your palate between bites of crackers or sandwiches. If you prefer craft beers, a Belgian Witbier like Hoegaarden adds a refreshing citrus note that pairs surprisingly well. 🍺
Spicy Beer Fusion
Want to kick things up a notch? Try pairing your pimento cheese with a spicy IPA like Hazy Little Thing from New Belgium. The hoppy bitterness and subtle heat mirror the roasted peppers and hot sauce in the spread, creating a delicious flavor bridge.
I like to serve this combo at summer gatherings—it's unexpected but absolutely works. For a smoother option, a Mexican Lager like Modelo Especial provides just enough carbonation to balance the richness. 🌶️
Non-Alcoholic Options
Don't drink alcohol? No problem! Sparkling apple cider like Martinelli's Sparkling adds a festive touch while cutting through the cheese's creaminess. For something more sophisticated, try a sparkling white grape juice like Freixenet 0.0%.
The bubbles and slight sweetness make it a perfect match for pimento cheese without the alcohol. 🍎
Regional Beer Adaptations
In the South, where pimento cheese originated, locals often pair it with local craft beers like SweetWater 420 IPA from Georgia. The beer's tropical fruit notes complement the roasted peppers beautifully.
If you're in Texas, try pairing it with Lone Star Beer—its smooth, malty profile balances the tangy cheese perfectly. Each region has its own twist, but the key is finding a beer that enhances, not overpowers, the spread's flavors. 🤠
Nutrition facts
Frequently asked questions
Can I use pre-shredded cheese for this pimento cheese recipe?
Pre-shredded cheese isn't ideal because it contains anti-caking agents that can make your spread grainy and dry. For the creamiest texture, always use a block of sharp white cheddar and shred it yourself. If you must use pre-shredded, look for brands labeled "block-style" or "no anti-caking agents."
How do I fix pimento cheese that's too thick or too thin?
If your spread is too thick after chilling, add 1 teaspoon of water or milk at a time until it reaches a spreadable consistency. For a thinner mixture, stir in 1 tablespoon of mayonnaise or a splash of heavy cream. Always mix gently to maintain that signature texture.
What's the best way to store leftover pimento cheese?
Transfer to an airtight container and refrigerate for up to 5-7 days. For longer storage, freeze in portion-sized containers for up to 3 months. When ready to use, thaw in the fridge overnight. The texture may soften slightly after freezing, so add 1 extra tablespoon of mayo when serving.
Can I make this without roasted red peppers?
Yes! For a similar smoky flavor, use ½ cup oil-packed sun-dried tomatoes instead. If you prefer no peppers at all, simply omit them and increase the mayo by 1 tablespoon to maintain creaminess. The recipe will still taste delicious—just with a different character.
What are the best ways to serve this pimento cheese?
This versatile spread works perfectly as a sandwich filling (especially with fried chicken or ham), a dip for toasted bread or crackers, or even as a topping for baked potatoes. For extra flair, serve it with pickles or jalapeños on the side. It's also amazing in deviled eggs or as a casserole filling.