Brenda Gantt Pimento Cheese Recipe

Brenda Gantt Pimento Cheese Recipe is one of those recipes that feels like home. I grew up watching my grandma make her own version of this Southern treat.

She kept her recipe close, scribbled in a small notebook with worn pages. I was never one to eat much back then. Most foods just didn’t call to me. But her pimento cheese?

That was different. I could eat it by the spoonful. Now, every time I see it on a restaurant menu, I order it without thinking twice. It seems like more places are catching on to how good this spread really is.

I searched through grandma’s old notebooks, hoping to find her exact recipe. Those books mean the world to me. I even wear her ring every day on my left hand. But her pimento cheese recipe wasn’t there.

So I set out to create my own. And what I found was Brenda Gantt’s version – simple, classic, and true to the South. I got the same flavor that my grandma used to make.

Today, I am sharing Brenda Gantt’s Pimento Cheese Recipe from scratch.

Why Brenda Gantt’s Pimento Cheese Is So Loved in the South

Brenda Gantt’s Pimento Cheese holds a special place in Southern cooking because it stays true to tradition.

Brenda cooks the way grandmothers did – with real cheese, no shortcuts, and plenty of love. Her recipe uses two types of cheddar cheese mixed with cream cheese, which creates a thick, creamy texture that spreads beautifully on bread or crackers.

People love this recipe because it tastes homemade, not like the store-bought version. The flavors are bright and balanced. The roasted red peppers and pimentos add color and a gentle sweetness that makes every bite interesting.

Brenda’s version is not complicated. She uses simple pantry items that most people already have at home. That’s why families pass this recipe down and why it shows up at potlucks, picnics, and holiday tables throughout the South.

Brenda Gantt Pimento Cheese Ingredients

• Extra Sharp Cheddar Cheese – 16 oz: Extra sharp cheddar gives the recipe its deep, tangy flavor. It’s best to buy a block and grate it yourself instead of using pre-shredded cheese. Pre-shredded versions often contain coatings that prevent melting smoothly. Medium or sharp cheddar works fine, but the flavor will be a little milder.
• Mild Cheddar Cheese – 8 oz: Mild cheddar adds a softer, creamy balance to the sharp cheddar. It keeps the spread smooth and not too strong in flavor. Monterey Jack or Colby cheese can be used for a milder taste with similar texture.
• Cream Cheese – 8 oz block, softened: Cream cheese brings smoothness and helps bind the mixture together. It adds body and richness without being too heavy. Make sure it’s fully softened at room temperature before mixing so it blends easily. Neufchâtel cheese is a lighter alternative with less fat but still creamy.
• Diced Pimentos – Two 7 oz jars, drained: These small red peppers give the recipe its signature flavor and color. They add gentle sweetness and moisture that make the cheese spread lively and fresh. Fresh roasted red peppers, finely chopped, can replace canned pimentos.
• Roasted Red Peppers – 12 oz jar, drained and chopped: Roasted red peppers add smoky, rich flavor and extra color. They balance the tang of the cheese and cream. Chop them into small pieces before adding so they mix evenly. Regular red bell peppers roasted at home can be used instead.
• Mayonnaise – ¼ cup: Mayonnaise helps the cheese spread come together smoothly. Greek yogurt or sour cream can be used for a lighter option, though the taste will be slightly tangier.
• Worcestershire Sauce – 2 tablespoons: This adds a mild, savory flavor that deepens the overall taste. It gives a hint of tang and saltiness that ties everything together. A small splash of soy sauce or hot sauce can provide a similar depth.
• Ground Black Pepper – A dash: Black pepper adds just a light kick of spice and warmth. It keeps the flavor balanced and prevents it from being too mild. White pepper works too, especially if you want a smoother look.

Kitchen Essentials for This Recipe

1. Large Mixing Bowl – To mix all ingredients easily.
2. Food Processor – For grating cheese quickly.
3. Cheese Grater – Manual option for fresh cheese.
4. Spatula or Spoon – For stirring and folding the mixture.
5. Knife and Cutting Board – To chop roasted red peppers.
6. Tea Strainer or Small Colander – For draining pimentos and peppers.
7. Measuring Cups and Spoons – To measure ingredients correctly.
8. Airtight Container – For storing the pimento cheese after mixing.

How to Make Brenda Gantt Pimento Cheese at Home

Step 1 | Prepare the Cheeses

Start by grating the extra sharp cheddar and mild cheddar cheese. Using a food processor with a grater attachment saves time, but a handheld grater works too. Freshly grated cheese makes the texture smooth, creamy, and never grainy.

Step 2 | Mix the Cheeses

Transfer all the grated cheese into a large mixing bowl. The combination of sharp and mild cheddar balances bold and creamy flavors. Stir lightly so the cheeses are evenly blended.

Step 3 | Add Cream Cheese

Add the softened cream cheese to the bowl. It should be very soft, almost room temperature, to make mixing easier. Blend gently with a spatula or clean hands without over-mashing.

Step 4 | Drain and Add Pimentos

Drain the diced pimentos completely using a small strainer. Too much liquid can make the mixture watery. Once drained, add the pimentos to the cheese mixture.

Step 5 | Prepare and Add Roasted Red Peppers

Drain the roasted red peppers and chop them into small pieces. Add them to the bowl. They give a smoky-sweet flavor that sets this pimento cheese apart.

Step 6 | Add Mayonnaise and Worcestershire Sauce

Pour in the mayonnaise and Worcestershire sauce. Mayonnaise keeps the mixture creamy, while Worcestershire adds a tangy, salty boost. Stir until fully combined.

Step 7 | Add Black Pepper

Sprinkle in black pepper for light seasoning. Mix just enough to distribute it evenly throughout the cheese.

Step 8 | Chill Before Serving

Transfer the mixture to an airtight container and refrigerate for 2–3 hours. Chilling lets the flavors blend and improves the texture.

Step 9 | Serve and Enjoy

Your Homemade Brenda Gantt Pimento Cheese is ready to enjoy! Serve it cold with your favorite dishes – it tastes even better the next day.

Tips for Making the Best Pimento Cheese

• For the Creamiest Texture: Let your cream cheese sit out on the counter for a full hour before you start. When it is very soft, it blends in perfectly and makes the spread super smooth.
• Get Rid of All Liquid: Be patient when draining the pimentos and roasted red peppers. I even press them gently with a paper towel to soak up any extra water. This is the best way to avoid a watery pimento cheese.
• Let the Flavors Mingle: Do not skip the chill time! I know it is hard to wait, but it makes a big difference. The flavors become richer and the spread gets thicker after a few hours in the fridge.

Best Ways to Serve Brenda’s Pimento Cheese

Brenda’s pimento cheese is versatile and fits any time of day. Spread it on buttery crackers, layer it inside a sandwich, or use it as a dip for veggies.

It’s wonderful on toast for breakfast or melted inside a burger for a creamy twist.

I also like using it as a topping for baked potatoes – it melts perfectly and adds richness to the meal.

However you serve it, this spread always feels homemade and comforting.

Storage and Make-Ahead Tips

1. Make-Ahead: This recipe is great for making ahead of time. You can prepare it one or two days before serving. In fact, it tastes even better after sitting in the fridge overnight because the flavors have more time to blend.

2. Storage: Store the pimento cheese in an airtight container in the refrigerator. It will stay fresh for up to one week. For the best flavor, let it sit at room temperature for 10–15 minutes before serving. Avoid freezing, as the texture can become grainy once thawed.

Brenda Gantt Pimento Cheese Recipe FAQs

1. My pimento cheese is too thick. How can I fix it?

If your pimento cheese is too thick, you can thin it out with a small amount of liquid. Add one teaspoon of milk or buttermilk at a time.

Stir it in and check the consistency. Keep adding just a little bit until it is as spreadable as you like. Be careful not to add too much, or it can become runny.

2. Why is my pimento cheese so dry?

This can happen if the cheese was pre-shredded. Those cheeses are coated to prevent clumping, but they can also absorb moisture and make your spread dry.

Another reason could be not enough mayonnaise. You can fix it by stirring in another tablespoon of mayonnaise until it looks creamy again.

3. Can I use pre-shredded cheese to save time?

You can use pre-shredded cheese, but the texture will not be as good. Pre-shredded cheese is coated to keep it from sticking.

This coating can prevent it from blending smoothly with the other ingredients. Your pimento cheese might be a little grainy.

Grating your own cheese from a block creates a much creamier and smoother final product.

4. How can I make pimento cheese chunkier or smoother?

To make it chunkier, stir everything by hand with a spoon or spatula and mix just until combined. For a smoother texture, use a food processor or hand mixer for a few seconds until creamy. Both ways taste great – it just depends on how you like the consistency of your spread.

5. How do I know when the pimento cheese is well mixed?

The mixture should look creamy, colorful, and even. You’ll see bits of red from the pimentos and roasted peppers spread through the cheese.

It should feel thick but smooth when stirred. If you can scoop it easily with a spoon or spread it on a cracker without lumps, it’s just right.

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Yield: 10

Brenda Gantt Pimento Cheese Recipe

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Make this Brenda Gantt Pimento Cheese Recipe in only 2 hours 20 minutes! A smooth, cheesy Southern favorite perfect for any occasion.

Prep Time: 20 minutes

Additional Time: 2 hours

Total Time: 2 hours 20 minutes

Ingredients

• Extra Sharp Cheddar Cheese – 16 oz (block, freshly grated)
• Mild Cheddar Cheese – 8 oz (block, freshly grated)
• Cream Cheese – 8 oz (softened to room temperature)
• Diced Pimentos – Two 7 oz jars (drained)
• Roasted Red Peppers – 12 oz jar (drained and finely chopped)
• Mayonnaise – ¼ cup
• Worcestershire Sauce – 2 tablespoons
• Ground Black Pepper – A dash

Instructions

1. Start by grating the extra sharp cheddar and mild cheddar cheese. Using a food processor with a grater attachment saves time, but a handheld grater works too. Freshly grated cheese makes the texture smooth, creamy, and never grainy.
2. Transfer all the grated cheese into a large mixing bowl. The combination of sharp and mild cheddar balances bold and creamy flavors. Stir lightly so the cheeses are evenly blended.
3. Add the softened cream cheese to the bowl. It should be very soft, almost room temperature, to make mixing easier. Blend gently with a spatula or clean hands without over-mashing.
4. Drain the diced pimentos completely using a small strainer. Too much liquid can make the mixture watery. Once drained, add the pimentos to the cheese mixture.
5. Drain the roasted red peppers and chop them into small pieces. Add them to the bowl. They give a smoky-sweet flavor that sets this pimento cheese apart.
6. Pour in the mayonnaise and Worcestershire sauce. Mayonnaise keeps the mixture creamy, while Worcestershire adds a tangy, salty boost. Stir until fully combined.
7. Sprinkle in black pepper for light seasoning. Mix just enough to distribute it evenly throughout the cheese.
8. Transfer the mixture to an airtight container and refrigerate for 2–3 hours. Chilling lets the flavors blend and improves the texture.
9. Your Homemade Brenda Gantt Pimento Cheese is ready to enjoy! Serve it cold with your favorite dishes - it tastes even better the next day.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 260Total Fat: 23gSaturated Fat: 12gCholesterol: 55mgSodium: 390mgCarbohydrates: 3gSugar: 1gProtein: 10g

This Brenda Gantt’s pimento cheese recipe shows just how simple ingredients can create something truly comforting. It’s smooth, creamy, and filled with the rich Southern charm that makes every bite feel homemade.

I hope you try making this classic Southern spread for yourself. When you do, I would love to hear about your experience. Share your results with me and tell me how you liked it.