Kraft Olive Pimento Cheese Spread Recipe: Tangy Creamy Southern Classic

This Southern classic brings together sharp cheddar, briny olives, and sweet pimentos into a creamy spread that’s impossible to resist. I’ve refined this version to capture that nostalgic deli taste with minimal effort.

The secret lies in the balance—quality cheese, finely chopped olives, and just enough pimentos for a pop of color and sweetness. A touch of mayo binds everything together without overpowering the natural flavors.

You’ll end up with a rich, tangy spread that’s perfect for sandwiches, crackers, or even as a dip for veggies. It stays fresh in the fridge for up to a week, so you can enjoy it anytime.

Make a batch and keep it on hand for quick snacks or last-minute entertaining. Here’s how to make it just right.

Ingredients for Kraft Olive Pimento Cheese Spread

Sharp cheddar, briny olives, and sweet pimentos blend into this nostalgic Southern spread.

The cheese is everything here. Block cheddar from the deli counter (not pre-shredded) gives you that melt-in-your-mouth texture—Kraft or Sargento are reliable. For the olives, grab a jar of Manzanilla olives stuffed with pimentos from any grocery store. Cream cheese adds that signature creaminess, so don’t skip it. I always use Philadelphia brand for consistency.

No pimento-stuffed olives? Chop plain green olives and add 1 tbsp jarred pimentos. Swap mayo for Greek yogurt if you want it lighter (but it’ll be tangier). The Worcestershire adds umami—Annie’s makes a vegetarian version, or just skip it. Want it spicier? A pinch of cayenne or hot sauce does the trick without overpowering.

This keeps beautifully in an airtight container for 1 week in the fridge. For longer storage, freeze for up to 2 months—though it’s best fresh. Let it sit at room temp for 30 minutes before serving to soften and bring out the flavors.

Step-by-Step Instructions for Olive Pimento Cheese Spread

Here’s how I make this creamy Southern classic with perfect tangy flavor every time.

Step 1: Prepare the Cheeses and Add-Ins

Start by finely chopping the 0.5 cup Green Olives and 0.25 cup Pimentos. I like to pulse them in a food processor for 2-3 quick bursts—this gives you consistent small pieces without turning them to paste. Drain any excess liquid from the pimentos to prevent a watery spread.

In a large mixing bowl, combine the 2 cups Sharp Cheddar Cheese with the chopped olives and pimentos. I always grate the cheddar fresh from a block for the best texture—pre-shredded cheese has anti-caking agents that can affect the creaminess.

Step 2: Cream Together the Base

In a separate bowl, beat the 4 oz Cream Cheese until completely smooth using a hand mixer or wooden spoon. This ensures no lumps in your final spread. Add the 0.5 cup Mayonnaise and mix until fully combined and creamy.

Here’s the thing—using full-fat mayonnaise is non-negotiable for that ultra-creamy texture we’re after. The lower-fat versions just won’t give you the same rich mouthfeel. Stir in the 1 tsp Worcestershire Sauce for that signature tangy depth.

Step 3: Combine and Season

Pour the cream cheese mixture over the cheddar cheese and add-ins. Using a spatula, fold everything together gently until just combined. Don’t overmix—you want those visible flecks of olives and pimentos throughout.

Sprinkle in the 0.5 tsp Garlic Powder, 0.5 tsp Onion Powder, 0.25 tsp Salt, and 0.25 tsp Black Pepper. These seasonings should enhance the flavors without overpowering them. Taste and adjust the salt if needed—remember the olives add some saltiness too.

Step 4: Chill and Develop Flavors

Transfer the mixture to an airtight container and smooth the top with the back of a spoon. Cover and refrigerate for at least 2 hours, but overnight is even better. This chilling time allows the flavors to meld together beautifully.

I know it’s hard to wait, but this step is crucial. The spread will thicken slightly as it chills, making it easier to spread on crackers or sandwiches. When you’re ready to serve, let it sit at room temperature for 15-20 minutes to soften slightly for the perfect spreading consistency.

Common Mistakes When Making This Dish

Skipping the Chill Time

I know it’s tempting to dig in right away, but this spread needs at least 2 hours in the fridge. The flavors won’t fully meld, and the texture will be too soft to spread properly. Trust me, the wait is worth it.

Using Pre-Shredded Cheese

Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly. Always grate your own sharp cheddar from a block for that perfect creamy texture. I learned this the hard way with grainy results. 💡

Overmixing the Spread

Fold the ingredients together just until combined. Overmixing will turn your spread into a uniform paste without those visible flecks of olives and pimentos that make it visually appealing.

Skipping the Draining

Those pimentos and olives release a lot of liquid. If you don’t drain them well, you’ll end up with a watery spread. I pat mine dry with a paper towel before chopping.

Using Low-Fat Mayo

Full-fat mayonnaise is essential for that rich, creamy texture. The low-fat versions just won’t give you the same luxurious mouthfeel. I always use Hellmann’s for best results.

Ignoring Seasoning Balance

Remember that olives add saltiness. Taste before adding the full ¼ tsp salt—you might need less. I often start with half and adjust to taste. 🧂

Frequently Asked Questions