Brenda Gantt Pimento Cheese Recipe (Best Picnicking Cheese Dip)

Do you love warm, creamy, and cheesy Southern-style pimento cheese? The kind that’s perfect as a dip for crackers or spread on a sandwich during a picnic or road trip? If you like easy homemade snacks that taste amazing, this Brenda Gantt Pimento Cheese Recipe is one you’ll want to keep forever.

This recipe comes straight from Brenda’s new cookbook, and it’s from the Picnicking chapter — my favorite part.

Every time we plan a park day or a quick weekend drive, I grab cheddar cheese from the fridge and make this dip. My husband and kids are huge fans. We never leave home without it.

Today, I’ll show you exactly how to make Brenda gantt’s pimento cheese at home. You only need a few simple ingredients — real block cheddar, cream cheese, roasted red peppers, and a touch of mayo. It comes together in minutes and tastes even better the next day.

You can serve it cold with crackers, spread it on fresh bread, or pack it in small jars to take on picnics. Once you try this recipe, you’ll see why Brenda says, “Homemade always tastes better.”

Reasons You’ll Love This Pimento Cheese

• Authentically Homemade: Forget the grocery store tubs — this version uses real, freshly grated cheese that gives a rich, melt-in-your-mouth texture.
• Perfectly Balanced Flavors: The mix of sharp and mild cheddar, tangy cream cheese, and smoky roasted red peppers creates that “just right” flavor you crave.
• Make-Ahead Friendly: It tastes even better after sitting overnight.
• Endlessly Versatile: Use it as a dip, a sandwich filling, or even a burger topping.

And most of all — it’s our most loved Brenda Gantt’s recipe. Which means it’s made with care, patience, and a sprinkle of Southern charm.

Perfect For

• Lazy weekends: When you just want something tasty without turning on the stove. Grab crackers, dip, and chill — that’s it.
• Picnic days: Pack it in a jar, toss in some veggies or bread, and you’ve got an instant crowd-pleaser under the sun.
• Game nights: Everyone’s too busy cheering to cook — this cheesy dip keeps everyone happy and quiet for a minute.
• Road trips: Easy to pack, no mess, and it makes those long miles feel a little more like home.
• Last-minute guests: You’ll look like you planned it — creamy, colorful, and ready in minutes.

Brenda Gantt Pimento Cheese Ingredients

• 16 ounces extra sharp cheddar cheese (block, not pre-shredded): This is the flavor powerhouse. Brenda swears by using block cheese you grate yourself — the pre-shredded kind has anti-caking agents that dull the flavor and make the texture dry.
• 8 ounces mild cheddar cheese (block, not pre-shredded): This mellows out the sharp cheddar and makes the mix more spreadable. Together, they strike the perfect cheesy harmony.
• 8 ounces cream cheese, very soft and room temperature: This is the “secret glue” that holds the mixture together. Let it soften completely — about three hours on the counter — so it blends smoothly without lumps.
• Two 7-ounce jars diced pimentos, drained: Sweet, tangy, and colorful — they give the dish its name and signature flavor. Drain them well to avoid watery cheese.
• One 12-ounce jar roasted red peppers, drained and chopped: These add a smoky undertone and beautiful depth. Brenda says this is what makes her version stand out.
• ¼ cup mayonnaise: Brenda likes Duke’s, but you can use Hellmann’s or your favorite brand. Start with ¼ cup — you can always add more if you prefer it creamier.
• 2 tablespoons Worcestershire sauce: A splash of umami that ties the cheeses and peppers together.
• Dash of freshly ground black pepper: A little pepper enhances the cheese’s sharpness without overpowering it.
• Optional – Hot sauce or ground red pepper: Add a few drops if you like a little heat; Brenda often leaves it mild for guests but encourages a dash “for the adventurous eaters.”

Kitchen Equipment Needed

• Food processor with grater attachment
• Large mixing bowl
• Small strainer or sieve
• Cutting board and chef’s knife
• Rubber spatula or wooden spoon
• Airtight storage container

How to Make Brenda Gantt Pimento Cheese Recipe

Step 1 | Grate the Cheeses

Cut the extra sharp and mild cheddar blocks into chunks that fit easily into your food processor. Using the grater attachment, shred both cheeses and transfer them into a large mixing bowl.

Tip: Skip the bagged cheese. The powdery coating on pre-shredded cheese keeps it from blending properly. For the smooth, creamy texture Brenda’s known for, grating by hand (or food processor) is essential.

Step 2 | Add the Cream Cheese

Add 8 ounces of very soft cream cheese to the bowl of shredded cheddar. Make sure it’s truly room temperature — leave it out for about three hours before mixing. This helps everything combine without lumps or clumps.

Step 3 | Prepare and Add the Pimentos

Open two 7-ounce jars of diced pimentos and drain them well using a small strainer or tea strainer. Pour the drained pimentos into the cheese mixture. Use a small tea strainer to get every bit of liquid out. Add them to the cheese mixture and toss lightly to distribute.

Brenda’s Tip: Save those little glass pimento jars — they’re perfect for gifting mini batches of your finished cheese!

Step 4 | Chop and Add the Roasted Red Peppers

Drain your jar of roasted red peppers and chop them into small pieces — about the size of the diced pimentos. Add them to the bowl. This is where Brenda’s version really shines: the roasted red peppers give it a subtle smokiness and a beautiful pop of color.

Step 5 | Add the Mayo, Worcestershire, and Pepper

Measure ¼ cup mayonnaise and stir it into the mixture. Brenda prefers to start with just ¼ cup so the mayonnaise flavor doesn’t overpower the cheese. You can always add more later if you like it creamier. Add 2 tablespoons Worcestershire sauce and a dash of black pepper.

Step 6 | Mix It All Together

Now comes the best part — mixing! Using clean hands or a large spoon, gently fold the ingredients together. Brenda prefers using her hands — it’s easier to feel when the cream cheese and cheddar are evenly blended without over-mashing.

If you like it spicy, add a few drops of hot sauce or a pinch of red pepper flakes at this stage.

Step 7 | Chill and Serve

Transfer the pimento cheese into an airtight container and refrigerate it for at least two hours — overnight if possible. The flavors deepen beautifully as they rest.

Serve cold with crackers, celery sticks, or spread thick on soft white bread. Brenda says it’s the perfect snack for picnics, tailgates, or “just sittin’ around on a Sunday afternoon.”

Tips for Best Souther Style Pimento Cheese

1. Use freshly grated cheese. It’s the number-one secret for that creamy yet slightly chunky texture.
2. Don’t rush the cream cheese. Let it come all the way to room temperature before mixing.
3. Drain those pimentos and peppers well. Excess liquid will make your spread watery.
4. Adjust mayo to taste. For a firmer cheese, use less; for a softer spread, stir in a bit more.
5. Rest before serving. The flavors really come together after a night in the fridge.
6. Mix gently. You want a rustic texture, not a purée — fold, don’t mash.

What to Serve with Brenda Gantt’s Pimento Cheese

Pimento cheese is the kind of food that fits in anywhere. You can scoop it up with buttery crackers, celery sticks, or even soft pretzels for a quick, creamy snack.

Spread it thick on white bread, and you’ve got a simple Southern-style sandwich that never disappoints.

Want to level up your burger? Add a spoonful on top and let it melt — pure comfort.

For parties, serve it in a bowl with a little paprika and diced pimentos for color. It also makes a sweet homemade gift; just pack it in small jars, tie a ribbon, and share the love.

Storage and Make-Ahead Tips

• Refrigeration: Store in an airtight container in the refrigerator for up to 10 days.
• Make-Ahead: It’s actually better made a day in advance — the flavors meld beautifully overnight.
• Freezing: Not recommended; the texture becomes grainy when thawed.
• Serving Temperature: Serve cold straight from the fridge, or let it sit for 10 minutes at room temperature for easier spreading.

Brenda Gantt Pimento Cheese Recipe FAQs

Can I make Brenda Gantt’s pimento cheese without roasted red peppers?

Yes, you can make it with just the pimentos for a more traditional version, but the roasted red peppers are what make Brenda’s recipe special. They add a depth and slight smokiness that elevates the flavor beyond standard pimento cheese. If you’re in a pinch or can’t find roasted red peppers, you could substitute with an additional jar of pimentos, though you’ll miss that signature taste.

Can I use different types of cheese in this recipe?

While Brenda’s recipe specifically calls for extra sharp and mild cheddar for a reason—the balance of sharpness and creaminess—you can experiment with other cheeses. Some people add a bit of Monterey Jack for extra creaminess, or Pepper Jack if they want built-in heat. However, avoid soft or crumbly cheeses like feta or blue cheese, as they’ll change the character entirely.

Why does my pimento cheese look separated or oily?

This usually happens for one of three reasons: you used pre-shredded cheese with anti-caking agents, your cream cheese wasn’t fully at room temperature and didn’t incorporate properly, or you added too much mayonnaise. The solution is to ensure all dairy ingredients are at proper temperature before mixing, use freshly shredded block cheese, and add mayo gradually.

Can I make pimento cheese in advance for a party?

Absolutely—in fact, it’s better that way. Make your pimento cheese one to two days before your event and store it in the refrigerator. The flavors will meld and intensify, creating a more cohesive, delicious result. Just keep it refrigerated until serving time, and remember the two-hour rule: don’t leave it at room temperature for more than two hours for food safety.

Once you taste Brenda Gantt’s Pimento Cheese Recipe, you’ll see why it’s a Southern favorite. It’s rich, creamy, and full of bold cheddar flavor with a hint of roasted red pepper.

This easy, no-cook dip comes straight from Brenda’s cookbook and is perfect for picnics, parties, or snacks at home — simple, homemade, and full of that classic Brenda charm.