Sauces & Condiments
This Kraft-style olive pimento cheese spread delivers that iconic Southern tang and creaminess you love—homemade and ready in under 15 minutes. I’ve recreated the perfect balance of sharp cheddar, briny olives, and sweet pimentos that makes this spread irresistible on sandwiches, crackers, or even as a dip.
The secret lies in blending it just right for a smooth, velvety texture that stays spreadable without turning greasy.
What sets this recipe apart is the foolproof technique for achieving that signature consistency. No clumps, no separation—just a rich, spreadable cheese blend that tastes like a trip to your favorite Southern deli.
The key ingredients—sharp cheddar, mayonnaise, and a touch of mustard—work together to create a flavor profile that’s bold yet balanced. You’ll need just 7 simple ingredients, most of which you likely already have in your pantry.
By the time you’re done, you’ll have a jar of restaurant-quality spread that’s perfect for game day, picnic lunches, or a quick snack. The blend rests for 10 minutes to let the flavors meld, ensuring every bite is packed with that familiar tangy-sweet kick.
Plus, it keeps beautifully in the fridge for up to 2 weeks, so you can make a big batch and enjoy it all season long.
This isn’t just a condiment—it’s a flavor experience. Whether you’re slathering it on a Reuben sandwich, serving it with crackers, or using it as a dip for veggies, this spread will become a staple in your kitchen. Let’s get started on making it!
Ingredients for kraft olive pimento cheese spread
Seven pantry staples transform into that iconic Southern spread you crave.
| Ingredient | Amount | Notes |
|---|---|---|
| Sharp White Cheddar Cheese 🧀 | 1 lb | Shredded, block preferred |
| Mayonnaise 🥛 | ½ cup | Duke's or Hellmann's preferred |
| Pimentos Stuffed Green Olives 🫒 | ½ cup | Chopped, jarred or canned |
| Yellow Mustard 🍯 | 1 tbsp | Dijon or prepared mustard |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For smoothness and richness |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
The cheese is non-negotiable—sharp white cheddar from a block (not pre-shredded) melts perfectly and delivers that signature tang. I always grab mine from Whole Foods or Trader Joe's—their cheddar holds up better when shredded fresh. Pimentos stuffed olives are the secret weapon here; Goya or Vlasic are my go-tos for that briny, sweet balance. If you can't find them, chopped green olives plus a pinch of sugar mimic the flavor. The mayo should be full-fat—Duke's or Hellmann's are classic choices, but any good-quality mayo works.
No pimentos? Chopped green olives plus 1 tsp sugar gets you close. Short on mustard? A splash of pickle juice adds tang without overpowering. The olive oil is key for that velvety texture—extra-virgin ensures richness without greasiness. For a sharper kick, add 1/4 tsp of hot sauce or 1/2 tsp of smoked paprika. Pre-shredded cheese? Pulse it in a food processor to break up clumps. And trust me, freshly ground black pepper makes all the difference—pre-ground loses punch fast.
This spread tastes even better after resting for 10 minutes—don’t rush it. Keeps for 2 weeks in the fridge, sealed in an airtight jar. I double the batch and portion it into small jars for game days and picnics. Freezes for 3 months, though texture softens slightly. For extra tang, add a pinch of pickle brine when reheating. Store leftovers covered to prevent drying.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this spread comes together with fewer ingredients than my grocery list for a single banana. Sharp cheddar, mayo, olives, mustard, and olive oil—that’s it. No chopping, no blending, just mix until smooth. Honestly, I’ve made it while scrolling through my phone.
- Tangy Crunch Bomb: Between us, the pimentos and stuffed olives pack a flavor punch that’s ridiculously good. That briny olive bite cuts through the creamy cheddar, while the mustard adds just enough kick. It’s the kind of spread you’ll lick the bowl for—no joke.
- Party Host Hack: This is my secret weapon for game days, tailgates, or when I need to feed a crowd without stress. Slather it on crackers, celery sticks, or even sandwiches—it disappears fast. (Yes, even on a Tuesday night.)
- No-Waste Pantry Hero: I always have mayo, cheese, and olives on hand, so this spread saves me money and reduces food waste. Plus, it keeps for days in the fridge, meaning fewer takeout nights. My wallet and taste buds thank me.
Step-by-step instructions for Kraft olive pimento cheese spread
Here's how to craft that iconic Southern spread with sharp cheddar and bright pimento olives.
Shred the Sharp White Cheddar Cheese
Start with a block of sharp white cheddar rather than pre-shredded cheese—the block gives you better texture control. Use a sharp box grater or food processor to shred the entire 1 pound of cheese into fine, even shreds. I prefer the food processor method for consistency, but if you're doing it by hand, work in batches to avoid melting the cheese from your hands.
As you shred, resist the urge to pack the cheese into the container too tightly. Loosely packed shreds will blend more smoothly later. If you notice any large chunks, break them up with your fingers—the goal is uniform texture throughout the spread. The cheese should be cool to the touch before proceeding, so if your kitchen runs warm, spread the shreds on a plate and refrigerate for 10 minutes to firm them up.
Combine Wet Ingredients
In a medium mixing bowl, combine the 0.5 cup mayonnaise, 0.5 cup chopped pimentos stuffed green olives, 1 tablespoon yellow mustard, and 1 tablespoon extra-virgin olive oil. Use a silicone spatula to mix until the ingredients are fully incorporated and the mixture appears homogeneous. This is where the flavors start to meld—you'll notice the olives release their briny essence and the mustard begins to emulsify with the oil.
Here's the thing—don't rush this mixing. You want the wet ingredients to blend completely so they distribute evenly throughout the cheese. If you see any oil separation at this stage, that's normal and will correct itself as you add the cheese. The mixture should be smooth but still hold its shape slightly when you press it with a spoon.
Gradually Incorporate the Cheese
With the mixer on low speed (or using your spatula), begin adding the shredded cheese to the wet ingredients. I like to add about ¼ of the cheese at a time, mixing just until combined before adding more. This gradual approach prevents the cheese from clumping and ensures even distribution of the wet ingredients. You'll know you're doing it right when the mixture starts to look like wet sand—cohesive but still workable.
If the mixture seems too dry at any point, add a teaspoon of mayonnaise to help bind it. The spread should be thick enough to hold its shape when spooned but still spreadable on bread. Real talk: it's okay if it looks a little thick at first—the texture will improve as it sits. Avoid overmixing at this stage, or you'll develop gluten in the cheese and make the spread tough.
Season and Rest for Maximum Flavor
Add the 0.5 teaspoon diamond crystal kosher salt and 0.25 teaspoon black pepper to the cheese mixture. Use your spatula to fold these in gently, ensuring even distribution throughout. Taste a small spoonful at this point—you might find it needs a touch more salt, especially if you're using a particularly mild cheddar. Adjust to taste, but remember that the olives and mustard already contribute significant flavor.
Transfer the cheese spread to an airtight container and refrigerate for at least 2 hours before serving. This resting period allows the flavors to fully develop and meld together. The spread will firm up slightly in the fridge, making it easier to slice and serve. I've found that making it a day ahead actually improves the texture—it becomes creamier and more cohesive.
Serve and Enjoy
When ready to serve, remove the container from the refrigerator and let it sit at room temperature for 10-15 minutes. This brief warm-up makes the spread more spreadable and enhances the flavors. The texture should be smooth with just a hint of toothsome cheese shreds throughout—this is what gives it that authentic Kraft-like quality without the preservatives.
Serve on toasted bread, crackers, or with your favorite Southern sides. The spread should have a vibrant green hue from the pimento olives, a sharp cheddar tang, and a bright, slightly tangy finish from the mustard. If it's too thick after refrigeration, stir in a teaspoon of mayonnaise to loosen it. Store any leftovers in the refrigerator for up to 5 days, though I doubt it will last that long!
Pro Tips For Making Kraft Olive Pimento Cheese Spread
- Grate That Cheese: DESCRIPTION: Use a box grater—not a food processor—for the sharp white cheddar. The processor turns it into a paste, and this spread needs texture. I learned this the hard way when my first batch came out greasy and gloppy instead of creamy and spreadable.
- Drain Those Olives: DESCRIPTION: Pat the pimento-stuffed olives very dry with a paper towel before chopping. Even a little brine in the mix will make your spread watery. I used to skip this, and my spread always ended up too thin—like a sad, soupy dip instead of the rich, thick spread it should be.
- Mix in Stages: DESCRIPTION: Start with half the mayo and mustard, then gradually fold in the cheese and olives. Dumping everything at once makes it hard to control the consistency. Think of it like making a smoothie—you’d add ingredients one by one, right? Same logic here.
- Olive Oil Finish: DESCRIPTION: Drizzle in just 1 teaspoon of extra-virgin olive oil at the end, not during mixing. It keeps the spread from breaking and adds a bright, fruity note that cuts through the richness. I was skeptical at first—"Why add more fat?"—but it actually makes the flavors pop.
Creative variations of this dish
Spicy Jalapeño Kick
For a fiery twist, add 2-3 finely chopped jalapeños (seeds removed for mild heat) along with the pimento olives. I like to use Penzeys brand jalapeños for consistent quality. For extra heat, add ½ teaspoon of cayenne pepper or 1 teaspoon of hot sauce like Crystal brand hot sauce.
This variation works perfectly on Reuben sandwiches or as a dip for jalapeño poppers. 🌶️
Smoky BBQ Twist
Swap the mustard for 1 tablespoon of smoked paprika and 1 tablespoon of BBQ sauce (I recommend Sweet Baby Ray's Original). Add ¼ cup of finely chopped smoked gouda cheese for depth.
This smoky version pairs beautifully with pulled pork sandwiches or as a spread for baked potato skins. The smoky notes complement the sharp cheddar perfectly, creating a bold, Southern-inspired flavor profile.
Herb-Infused Freshness
Brighten up the spread with 1 tablespoon of fresh dill and 1 tablespoon of fresh chives, finely chopped. Add ½ teaspoon of lemon zest for a citrusy kick. This herb-infused version is lighter but still rich, making it ideal for vegetable platters or cucumber slices.
The fresh herbs cut through the richness of the cheese, adding a refreshing contrast. Store any unused herbs in an airtight container in the fridge for up to 5 days.
Sweet & Tangy Fruit Fusion
For a sweet and tangy variation, stir in ¼ cup of finely chopped green grapes or diced pineapple along with the pimento olives. Add 1 teaspoon of honey or maple syrup to balance the flavors.
This fruity twist works wonderfully on grilled chicken sandwiches or as a dip for pretzel bites. The natural sweetness of the fruit complements the tangy cheese beautifully, creating a unique flavor combination that’s sure to impress.
Garlic & Onion Boost
Sauté 2 tablespoons of finely chopped red onion and 1 tablespoon of minced garlic in 1 teaspoon of olive oil until soft. Let them cool, then mix them into the cheese spread. This adds a savory depth that enhances the overall flavor.
This variation is perfect for Reuben sandwiches or as a spread for toasted baguette slices. The caramelized onions and garlic add a layer of complexity that makes the spread even more irresistible. 💡
Lighter Greek-Inspired Version
Replace the mayonnaise with ½ cup of Greek yogurt (I prefer Fage 5% fat) and add 1 tablespoon of finely chopped kalamata olives instead of pimento olives. Stir in ½ teaspoon of dried oregano and ¼ teaspoon of garlic powder for a Mediterranean twist.
This lighter version is great for hummus platters or as a dip for pita chips. The Greek yogurt keeps it creamy while adding a tangy, refreshing element that balances the sharp cheddar.
Nutrition facts
Frequently asked questions
Why does my homemade spread turn out greasy?
Greasy texture usually happens when too much oil separates from the mayonnaise or cheese. To fix it, stir in 1 tablespoon of cold water or a bit more shredded cheese to absorb excess moisture. For prevention, use full-fat mayonnaise and let the spread rest for 2 hours before serving—this helps the flavors and textures stabilize.
Can I make this without a food processor?
A box grater works perfectly for shredding cheese by hand. Just be patient and break up any large clumps with your fingers. For mixing, use a sturdy silicone spatula to fold ingredients gently. The key is patience—add cheese gradually to avoid clumping, and mix just until combined to prevent a tough texture.
How do I store leftover spread to keep it fresh?
Transfer the spread to an airtight container and refrigerate immediately. It stays fresh for 5 days this way. For longer storage, freeze portions in small jars for up to 3 months. Thaw overnight in the fridge—never at room temperature—to preserve texture. Always use clean utensils when scooping to prevent spoilage.
What’s the best cheese to use for authentic flavor?
For that classic tang, sharp white cheddar is non-negotiable. I recommend a block cheese (not pre-shredded) from brands like Whole Foods or Trader Joe’s for the best melt and flavor. If you can’t find white cheddar, a sharp yellow cheddar works in a pinch, but it’ll lack that signature brightness. Always shred it fresh for the creamiest texture.
Can I make this spread dairy-free?
Yes! Swap the cheddar for dairy-free sharp cheddar shreds (like Violife or Daiya) and use vegan mayo (such as Just Mayo). For extra creaminess, add 2 tablespoons of coconut cream or cashew butter. The flavor will be slightly different but still delicious—perfect for vegan sandwiches or crackers.