Brenda Gantt’s Pimento Cheese Recipe

When we talk about Southern comfort foods, nothing can beat Brenda Gantt’s Pimento Cheese Recipe. This classic spread, blessed with Brenda’s warm kitchen hospitality, is a delicious mix of creamy, tangy, and cheesy goodness. Whether you are having a family get-together, prepping snacks for game day, or wanting to have the taste of the South nostalgic infusion in your life, this homemade version is a must.

It makes a large batch of pimento cheese – plenty to share with your neighbors, friends, and family. This version is a labor of love, filled with three different cheeses, real mayonnaise, and of course, pimentos; and it is much better (and cheaper) than the store-bought tubs that are all mayonnaise and no cheese.

So grab your food processor, bring your appetite, and let’s make this creamy Southern delight together. We have even more recipes like this on our site, including “Lipton Vegetable Dip Recipe” and “Brenda Gantt’s Chicken Salad Recipe” for more good old-fashioned down-home favorites!

What Does Brenda Gantt’s Pimento Cheese Taste Like?

Brenda Gantt’s Pimento Cheese is the very definition of rich Southern comfort. The first bite smacks you with the bold tang of sharp cheddar, perfectly balanced by the creaminess of both mild cheddar and cream cheese. All three provide a velvety and luscious savory base that melts in your mouth.

The pimento and roasted red pepper provide just a hint of sweetness and a whisper of smoky flavor to keep every forkful interesting. Blocled pepper and Worcestershire balance the pimento cheese with a hint of depth that brings an unmistakable homemade soulfulness to the cheese spread.

Eat it cold on crackers, spread on sandwiches, or even as a dip with tortilla chips or veggies; you’re always reminded why Brenda’s recipes have a place in every Southern chef’s recipe box.

Ingredients Required for Brenda Gantt’s Pimento Cheese Recipe

Here’s the list of Ingredients you’ll need to make this Brenda Gantt’s Pimento Cheese

Cheeses:

• 16 oz (1 lb) extra sharp cheddar cheese (block, not pre-shredded)
• 8 oz mild cheddar cheese
• 8 oz cream cheese, room temperature

Other Ingredients:

• ¼ cup mayonnaise
• 2 tbsp Worcestershire sauce
• A pinch of black pepper
• 2 jars (7 oz each) diced pimentos, drained
• 1 jar (12 oz) roasted red peppers, finely chopped

Optional:

• Salt to taste

Kitchen Utensil You’ll Need

1. Food processor or box grater
2. Large mixing bowl
3. Measuring cups and spoons
4. Wooden spoon or spatula
5. Airtight storage container

Preparation time: 30 minutes
Chilling time: Overnight (recommended) 8-9 hour’s

How to Make Brenda Gantt’s Pimento Cheese

Simply follow the steps given below to make your Brenda Gantt’s Pimento Cheese at home

1. Grate Cheese: Employ a food processor to grate both the extra sharp and mild cheddar cheese. Stay away from pre-grated cheese that contains anti-caking agents which will disrupt the texture.

2. Add Base: Add the cheese to a large bowl. Place the cream cheese (at room temperature), in small clumps, into the bowl with the cheese.

3. Add Flavoring: Add mayonnaise, Worcestershire sauce, and black pepper to cheese base.

4. Add Peppers: Gently fold in the drained pimentos and the finely chopped roasted red peppers. With two large spoons, gently toss until everything is mixed together.

5. Re-adjust and Mix: Try to maintain the fluffiness once the cheese is mixed – sometimes you have to restrain yourself from mixing it all to the point of being paste-like; it is a texture thing. Taste and re-adjust for seasoning if necessary.

6. Chill: Place the cheese mixture into an airtight container and place in the refrigerator overnight. It gives the cheese a chance to blend properly.

Some Tasty Ways To Customize and Serve This Brenda Gantt’s Pimento Cheese

1. Classic Sandwich Style
There’s nothing quite like a thick layer of pimento cheese between two slices of soft white bread. We love it best slightly chilled – the creaminess of the cheese spread against that tender bread is pure comfort in every bite.

2. Grilled to Golden Perfection
Try spreading it between two buttered slices of bread and grilling it until the outside is crisp and the inside melts into gooey perfection. We’ve made it this way countless times, and it always feels like the grown-up version of a grilled cheese dream.

3. On Buttery Crackers
When we’re craving a quick snack, a dollop of this pimento cheese on buttery Ritz or club crackers does the trick. It’s the perfect bite – creamy, sharp, and just salty enough to make you reach for one more.

4. Stuffed in Celery Sticks
A little crunch goes a long way! We love scooping pimento cheese into crisp celery sticks for an easy, low-carb appetizer. It’s fresh, flavorful, and just the right balance of creamy and crisp.

5. As a Burger Topping
You haven’t lived until you’ve topped a hot-off-the-grill burger with a generous scoop of pimento cheese. When it melts over the patty, it becomes the creamiest, most flavorful sauce you can imagine – we do this every summer cookout.

6. With Fresh Vegetables
For a lighter option, serve it as a dip with sliced cucumbers, bell peppers, cherry tomatoes, or carrot sticks. We’ve brought this to picnics plenty of times, and it’s always the first thing gone.

7. As a Baked Potato Topper
Instead of sour cream, we love spooning warm pimento cheese onto baked potatoes. It melts beautifully into the fluffy potato and adds that cheesy Southern kick. Trust us – once you try it, there’s no going back.

8. Deviled Eggs Upgrade
Mix a little pimento cheese into the yolk filling for deviled eggs. We tried this once for a family gathering, and it quickly became the version everyone asks for now. It’s creamy, tangy, and absolutely irresistible.

9. Spread on Toast or Biscuits
A morning favorite! We often slather pimento cheese on warm toast or fluffy biscuits. The heat softens it just enough to make it silky and rich – a true Southern breakfast treat.

10. As a Dip for Fried Foods
If you’ve got fried pickles, chicken tenders, or onion rings, try dipping them into pimento cheese instead of ranch. We discovered this by accident one day – and let’s just say, we’ve never looked back.

Some Tips on This Brenda Gantt’s Pimento Cheese Recipe

1. Use block cheese, not the bag kind!
Brenda says it’s best to grate your own cheese. The bagged kind has powder on it, and it won’t taste as creamy.

2. Let your cream cheese get soft.
Take it out of the fridge early so it’s nice and smooth when you mix it in.

3. Don’t skip the sharp cheddar!
That’s what gives this recipe its bold, cheesy flavor.

4. Drain the pimentos well.
You don’t want your cheese spread to be watery  pat those pimentos dry with a paper towel.

5. Add the mayo a little at a time.
Start with the ¼ cup Brenda says. You can always add more later, but too much makes it runny.

6. Mix it gently.
Use two spoons to toss, not stir. You want it fluffy, not squished!

7. Chill it overnight.
This is super important! The flavors get stronger and yummier after sitting in the fridge.

8. Try it different ways.
It’s great on crackers, sandwiches, celery sticks, or even warm toast. Yum!

9. Share it with family and friends.
This recipe makes a big batch – so spread the love (and the cheese)!

10. Keep it cold and fresh.
Store it in a tight container in the fridge, and it’ll stay good for about a week.

How to Store and Reheat Brenda Gantt’s Pimento Cheese

Once you prepare your pimento cheese; store in an air-tight container in the refrigerator for up to 10 days. Avoid freezing, because some texture may be lost and may become grainy. It is recommended that you take it out of the refrigerator 20 minutes before serving, but may be served without reheating. It is likely best served chilled or close to room temperature with crackers, bread, or vegetables.

Common Queries on This Brenda Gantt’s Pimento Cheese Recipe

Here, we’ve got you covered with some common questions about the Brenda Gantt’s Pimento Cheese that people often ask.

1. Can I use pre-shredded cheese instead of grating blocks myself?

We strongly recommend not. Pre-shredded cheese is often coated with anti-caking agents that change how it mixes and melts. When we first tried using pre-shredded, the texture turned gummy and the flavor wasn’t as bright. Using blocks and grating them fresh gives you a creamier, fluffier result.

2. Why does the recipe call for three kinds of cheese (extra sharp, mild, and cream cheese)?

From our trials, combining these three gives the best balance: extra sharp brings bold savory flavor, mild cheddar softens the edge a little, and cream cheese gives that silky, spreadable smoothness. We found skipping any one of them makes the mixture too sharp or too dense.

3. Do I really need to chill it overnight before serving?

Yes – we learned this the hard way! When we tasted it too soon, the flavors hadn’t married, and the texture was loose. Chilling overnight allows the cheese, Mayo, peppers, and seasonings to blend into a cohesive spread. Serve it the next day for peak flavor.

4. Can I reduce the mayonnaise amount?

In our experience, you can’t deviate much. Brenda’s version uses just ¼ cup mayonnaise for a large batch. We once tried halving it and the mixture was too dry and crumbly. If you think it’s too thick after chilling, you can stir in a small spoonful extra, but do so carefully.

5. Will the spread get watery when stored?

We’ve seen pimento cheese separate slightly – the liquid rising to the top – especially if it’s been stored for days. To prevent this, mix well before storing and keep it in an airtight container in the coldest part of your fridge. If you see a bit of liquid, just stir it in before serving.

6. How long does it safely last in the fridge?

We keep ours up to 8–10 days in a sealed container (we’ve eaten it after a week and it was still excellent). But be sure to check for any off smell, mold, or excessive separation. Don’t freeze it – freezing messes with the texture.

7. Can I add other flavors, like hot sauce, jalapeños, or garlic?

Absolutely! We’ve experimented by adding a dash of hot sauce or chopped jalapeños for a spicy kick. Some also stir in garlic powder or smoked paprika. Just go easy and add in small increments – you can always add more, but it’s hard to dial back.

8. What’s the best way to serve it?

In our kitchen tests, this pimento cheese is fantastic spread on crackers, bread, or celery sticks. It also makes excellent sandwiches, especially when paired with fresh vegetables or fried chicken. We’ve even scooped it as a dip for corn chips.

9. Why does the recipe call for roasted red peppers and pimentos?

We found the combination gives depth: the pimentos lend mild, sweet tang, while the roasted red peppers add smoky richness and color. Together, they elevate the spread beyond a flat cheese-and-pepper mixture.

10. My cheese mixture seems stiff and hard to stir – what went wrong?

That’s often because the cream cheese or cheddar blocks were too cold. In our tests, letting them come to room temperature (especially the cream cheese) made mixing far easier. Also, don’t overfill your mixing bowl – we once crammed too much in and had trouble folding everything smoothly.

Brenda Gantt’s Pimento Cheese Recipe and spread embodies the tradition of Southern hospitality. It is milky, zesty, and immensely soothing; a traditional go-to that transforms ordinary ingredients into a very beautiful dish. Make it in a large bowl, share a bowl with a friend, and taste the kindness love in every spoonful.

If you enjoyed this dish, try to check out other Southern Classics, such as “Lipton Vegetable Dip Recipe,” and “Brenda Gantt’s Chicken Salad Recipe.” Happy cooking Y’all, and don’t forget to share this recipe with someone who loves a good homemade spread.

Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.