There’s something about a big bowl of homemade pimento cheese that instantly says “we’re having people over.” This Brenda Gantt Pimento Cheese recipe is the from-scratch, no-shortcuts version -real block cheese grated by hand, tangy roasted red peppers, a splash of Worcestershire, and just enough mayo to hold it all together without drowning it. It’s creamy, sharp, a little smoky, and completely unlike the pre-made tub stuff from the grocery store.
This one comes straight from Brenda Gantt’s upcoming cookbook, Linger Around the Table, tucked into the picnicking chapter -which tells you exactly how it’s meant to be enjoyed: outdoors, shared, and scooped up with crackers. Note: it makes a big batch, so come hungry or bring friends.
What Is Brenda Gantt Pimento Cheese and Why Do Fans Love It?
Pimento cheese is a classic Southern spread built from shredded cheese, mayonnaise, and diced pimentos, and it’s often called “the caviar of the South” for how beloved it is across the region.
Brenda Gantt’s version stands out because it doesn’t stop at the basics -it layers in both extra sharp and mild cheddar for depth, softened cream cheese for a smoother texture, and a full jar of chopped roasted red peppers alongside the traditional diced pimentos for extra sweetness and body.
Fans love it because the texture is exactly right: creamy but still chunky, rich but not heavy, thanks to the “toss, don’t mash” mixing method. Compared to a typical grocery-store pimento cheese or even simpler homemade versions, this one has more complexity -the Worcestershire adds a savory depth that plain recipes miss entirely.
The Nostalgic History Behind Brenda Gantt Pimento Cheese
Pimento cheese has deep roots in Southern kitchens, where it’s long served as a picnic staple, a sandwich filling, and a party dip passed down through generations of home cooks.
Brenda Gantt, known for her warm, old-fashioned approach to Southern cooking, includes this recipe in her upcoming cookbook, Linger Around the Table -a follow-up to her first book, reportedly featuring 100 new recipes alongside fresh stories and artwork, with this one landing specifically in the picnicking chapter.
What distinguishes this version from newer, trendier pimento cheese spins (think jalapeño-loaded or bacon-studded variations) is its commitment to tradition -real block cheese, hand-grated, mixed gently by hand rather than blitzed into a paste. It’s a recipe that leans into the “let it rest overnight” wisdom of older Southern cooking, where flavor is trusted to develop with time rather than rushed.
Key Ingredients That Give Brenda Gantt Pimento Cheese Its Signature Flavor
Extra Sharp and Mild Cheddar (Block, Not Bagged): Using two cheddars creates layered flavor -sharp for bite, mild for balance. Block cheese is non-negotiable here, since bagged shredded cheese carries a wax coating that prevents it from blending into a creamy texture.
Cream Cheese: Softened until very soft, this is what gives the spread its smooth, cohesive body without needing excess mayonnaise.
Diced Pimentos: The traditional flavor base of any pimento cheese -mild, slightly sweet, and tangy.
Roasted Red Peppers: Brenda Gantt’s standout addition. Chopped and folded in alongside the pimentos, they bring a smokier, deeper sweetness that sets this version apart from more basic recipes.
Mayonnaise: Used sparingly at first -just enough to bind everything together. More can always be added, but it’s much harder to correct an overly wet batch.
Worcestershire Sauce: A savory, umami-rich touch that rounds out the sharpness of the cheddar and keeps the flavor from feeling one-note.
Brenda Gantt Pimento Cheese Recipe -Ingredient List
| Ingredient | Quantity | Notes & Substitutions |
|---|---|---|
| Extra sharp cheddar cheese, block | 16 oz | Grate yourself -avoid pre-shredded bags |
| Mild cheddar cheese, block | 8 oz | Also block form, hand-grated |
| Cream cheese, softened | 8 oz | Set out ~3 hours ahead for a smooth mix |
| Diced pimentos (7 oz jars), drained | 2 jars | Drain thoroughly to avoid excess liquid |
| Roasted red peppers (12 oz jar), drained and chopped | 1 jar | Chop into small, even pieces |
| Mayonnaise | ⅓ cup | Start light -add more later for creaminess |
| Worcestershire sauce | 2 tbsp | Adds savory depth; don’t omit |
| Black pepper, freshly ground | ⅓ tsp | Freshly cracked preferred over pre-ground |
Tools You Need to Make This Pimento Cheese at Home
- Food processor with grating attachment (or a box grater)
- Large mixing bowl
- Sharp knife and cutting board (for chopping roasted peppers)
- Measuring cups and spoons
- Sturdy spoon (or clean hands for mixing)
- Airtight storage container
Prep Time: 20 minutes (plus ~3 hours for cream cheese to soften)
Chill Time: Best after resting overnight, though it’s ready to eat immediately
Total Active Time: ~25 minutes
Yield: Large batch -roughly 6 cups, enough for a crowd
Steps to Make This Brenda Gantt Pimento Cheese Recipe
Step 1 -Grate the Cheeses
Cut the extra sharp and mild cheddar into chunks and grate them using a food processor’s grating attachment or a standard box grater. Transfer the grated cheese into a large mixing bowl.
Step 2 -Add the Cream Cheese
Add the softened cream cheese to the bowl. It should be very soft -set out about 3 hours beforehand -so it incorporates smoothly rather than clumping.
Step 3 -Add the Pimentos
Drain the diced pimentos well and add them to the bowl.
Step 4 -Add the Roasted Red Peppers
Drain the roasted red peppers thoroughly, chop them into smaller pieces, and add them in. This is the ingredient that gives the recipe its standout flavor.
Step 5 -Season
Add the mayonnaise, Worcestershire sauce, and freshly ground black pepper to the bowl.
Step 6 -Mix Gently
Using clean hands or a sturdy spoon, gently toss and fold everything together just until combined. Avoid overmixing -the goal is tossed and combined, not mashed into a paste.
Step 7 -Chill and Serve
Cover and refrigerate. It’s delicious right away, but even better the next day once the flavors have had time to meld.
Pro Tips for Getting the Flavor Just Right
1. Always use block cheese
This is the single most important rule in this recipe. Pre-shredded bagged cheese is coated in an anti-caking, wax-like layer that keeps it from melding into a creamy texture -it’ll stay grainy and separate no matter how long you mix it. Grating your own block cheese takes a few extra minutes and makes all the difference.
2. Soften the cream cheese properly
Don’t try to shortcut this by microwaving it -that changes the texture. Set it out at room temperature for about 3 hours so it folds in smoothly and evenly.
3. Drain your peppers thoroughly
Both the diced pimentos and the roasted red peppers carry a fair amount of liquid. Skipping a thorough drain leads to a watery, loose spread instead of a rich, scoopable one.
4. Start light with the mayo
It’s far easier to stir in more mayonnaise for extra creaminess than to fix a batch that’s gone too wet. Start with the amount listed, taste, and adjust.
5. Don’t overmix
Toss and fold gently rather than stirring vigorously or mashing. Overworking the mixture breaks down the texture and turns it mushy instead of pleasantly chunky.
6. Let it rest overnight if you can.
The flavor genuinely improves after a night in the fridge, as the Worcestershire, garlic notes, and peppers have time to meld into the cheese.
Easy Variations to Customize This Pimento Cheese
Spicier Version: Stir in a little hot sauce or ground red pepper (not flakes) to taste for a Southern-style kick.
Extra Creamy: Add a bit more mayonnaise, a tablespoon at a time, until it reaches your preferred consistency.
Smoky Twist: Swap standard roasted red peppers for a fire-roasted variety, or add a pinch of smoked paprika.
Sharper Bite: Increase the ratio of extra sharp cheddar relative to mild for a bolder, tangier flavor profile.
Herbed Version: Fold in a tablespoon of finely chopped chives or green onion for a fresh, oniony note alongside the classic flavors.
Best Ways to Serve Brenda Gantt Pimento Cheese in Your Meals
This big-batch spread is endlessly versatile, which is exactly why it’s a picnicking-chapter staple. Here are the best ways to put it to use:
Classic Cracker Spread: Serve it straight from the bowl with an assortment of buttery crackers, wheat crackers, or celery sticks for scooping. This is the simplest and most crowd-pleasing presentation for parties, tailgates, or potlucks.
The Ultimate Sandwich: Spread it thick between two slices of soft white bread for a true Southern pimento cheese sandwich, or grill it like a grilled cheese for a warm, melty version with crispy edges.
Stuffed Burgers: Tuck a spoonful into the center of a burger patty before grilling for a gooey, flavorful surprise in the middle.
Deviled Eggs Upgrade: Mix a spoonful into your deviled egg filling for a Southern twist on a classic appetizer.
Baked Pimento Cheese Dip: Spread it in a baking dish, top with extra shredded cheese, and bake at 350°F until bubbly and golden for a warm party dip like our Topgolf Buffalo Chicken Dip Recipe.
On Burgers or Hot Dogs: Use it as a condiment in place of standard cheese slices for an instant flavor upgrade at a cookout.
With Fresh Vegetables: Pair with sliced cucumbers, bell pepper strips, or cherry tomatoes for a lighter, low-carb way to enjoy it.
Stuffed Into Celery: A classic picnic presentation -simple, portable, and perfect for a crowd.
No matter how it’s served, this recipe’s picnic-chapter origins make it a natural fit for outdoor gatherings, potlucks, and make-ahead entertaining.
How to Store and Keep Brenda Gantt Pimento Cheese Fresh
Refrigerator: Store in an airtight container in the refrigerator, where it keeps well for an extended period -many batches stay fresh and flavorful for a week or more, with the flavor actually improving after the first day or two.
Freezer: Freezing isn’t recommended, as the mayonnaise and cream cheese base can separate and turn grainy once thawed.
Reheating: This recipe is traditionally served cold or at room temperature and isn’t meant to be reheated. If making a baked dip variation, simply warm it in the oven until bubbly, as noted in the variations section above.
Before Serving: Give it a quick stir after refrigeration, since some settling is normal.
Nutrition Facts and Dietary Notes for Brenda Gantt Pimento Cheese
Per serving (approx. 2 tablespoons, based on a 6-cup batch yielding ~24 servings):
| Calories | ~110 kcal |
| Protein | ~5g |
| Fat | ~9g |
| Carbohydrates | ~2g |
| Sodium | ~190mg |
Gluten-Free: Yes -naturally free of gluten-containing ingredients.
Keto / Low-Carb: Yes -at roughly 2g net carbs per serving, this fits well into a low-carb or keto eating plan.
Vegetarian: Yes, in its standard form.
Calcium Source: As a cheese-based spread, it offers a meaningful contribution of calcium and protein per serving, though it should be enjoyed in moderation given its fat and sodium content.
Note: Nutritional values are estimates and will vary based on portion size and specific brands used.
Brenda Gantt Pimento Cheese Recipe
Ingredients
Method
- Cut the extra sharp and mild cheddar into chunks and grate them using a food processor’s grating attachment or a standard box grater. Transfer the grated cheese into a large mixing bowl.
- Add the softened cream cheese to the bowl. It should be very soft -set out about 3 hours beforehand -so it incorporates smoothly rather than clumping.
- Drain the diced pimentos well and add them to the bowl.
- Drain the roasted red peppers thoroughly, chop them into smaller pieces, and add them in. This is the ingredient that gives the recipe its standout flavor.
- Add the mayonnaise, Worcestershire sauce, and freshly ground black pepper to the bowl.
- Using clean hands or a sturdy spoon, gently toss and fold everything together just until combined. Avoid overmixing -the goal is tossed and combined, not mashed into a paste.
- Cover and refrigerate. It’s delicious right away, but even better the next day once the flavors have had time to meld.
Video
Notes
This Brenda Gantt Pimento Cheese recipe is everything homemade pimento cheese should be -creamy, sharp, a little smoky, and made from real ingredients you grate and chop yourself. It’s a big-batch recipe built for sharing, whether that’s a summer picnic, a tailgate, or just a well-stocked fridge for snacking all week.
Give it a try and let me know how it turns out in the comments below! Did you add extra mayo, a dash of hot sauce, or let it rest overnight before digging in? I’d love to hear your take. And if you’re craving more Southern classics, check out the other comfort food recipes on the blog.
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