Brenda Gantt Pimento Cheese Recipe

Some mornings, I just wake up with the urge to make something good in the kitchen. That’s exactly what happened the first time I tried this pimento cheese recipe. I found it in Brenda Gantt’s cookbook, and since I had some cheese, a jar of pimentos, and a little free time, I figured-why not?

If you’ve ever watched Brenda cook, you know she has a way of making everything feel simple and full of heart. That spirit carried over into this recipe. I mixed everything together, and it turned out so good. Since then, I’ve made it more times than I can count, and it never disappoints.

Cheese can be a little pricey these days, but this recipe makes a generous batch and tastes miles better than anything from the store.

If you’re ready to make something creamy, cheesy, and full of flavor, let’s get started. This Brenda Gantt Pimento Cheese Recipe might just become your new favorite.

What Makes Brenda Gantt’s Pimento Cheese Unique!

What makes Brenda’s pimento cheese so special? Well, first off, it’s got that homemade touch you can’t find in a store-bought tub. There’s nothing fancy or hard about it-just good ingredients and the right balance.

The mix of extra sharp cheddar and mild cheddar gives it a strong cheesy bite but still keeps it smooth and creamy.

The cream cheese brings it all together, making every bite soft without losing the bold flavor. And don’t forget those roasted red peppers and pimentos-they add just the right kick of sweetness and color.

Brenda’s version isn’t runny or too thick. It’s just right, and it spreads beautifully on crackers, toast, or even celery sticks.

Brenda Gantt Pimento Cheese Ingredients

Here is the ingredients list:

1 lb block of Extra Sharp Cheddar Cheese (16 oz)

This cheese brings bold and tangy flavor. You’ll want the block so you can grate it fresh. That’s how you get that real taste.

8 oz block of Mild Cheddar Cheese

This cheese smooths out the sharpness. It gives the mix a creamy balance so it’s not too strong.

8 oz block of Cream Cheese (softened)

Leave this out on the counter until it softens up. It helps the cheese mixture stick together and adds a soft, creamy texture.

2 jars (7 oz each) of Diced Pimentos (drained well)

Pimentos add color, a touch of sweetness, and a tiny bit of tang. Be sure to drain them good so they don’t water down the mix.

1 jar (12 oz) of Roasted Red Peppers (drained and chopped fine)

These bring a smoky flavor that takes the whole thing up a notch. Chop them nice and small so they blend in well.

1/4 cup Mayonnaise

Just enough mayo to help everything hold together. Start with a quarter cup and only add more if it seems dry after sitting in the fridge.

2 tablespoons Worcestershire Sauce

A deep, savory splash that brings out all the cheesy flavors and adds that special something.

Pinch of Black Pepper

A little black pepper helps balance the flavor. You don’t need much, just a small pinch.

Helpful Swaps

If you can’t find all the exact ingredients, here are some swaps that work:

1. Extra Sharp Cheddar: You can use sharp cheddar if that’s what you have. The taste will be a bit milder.
2. Roasted Red Peppers: Regular red bell peppers work too. Just roast them yourself or use them raw for crunch.
3. Cream Cheese: Neufchatel cheese is a lighter option that still gives you creaminess.
4. Mayonnaise: Greek yogurt works, but use less since it’s tangier.
5. Worcestershire: A dash of hot sauce can work in a pinch.

Required Kitchen Tools

Here’s what I use:

1. Box grater or food processor (for shredding cheese)
2. Large mixing bowl
3. Cutting board and knife (for chopping peppers)
4. Spoon or spatula for mixing
5. Airtight container (for storage)

How to Make Brenda Gantt’s Pimento Cheese

Step 1 | Grate the Cheese

Grab your blocks of extra sharp and mild cheddar. Use a food processor if you have one, or a box grater works just fine. Freshly grated cheese blends much better than the pre-shredded kind.

Step 2 | Add to a Large Bowl

Once grated, place all the cheese into a large mixing bowl. Make sure the bowl is roomy-you’ll need space to mix everything gently.

Step 3 | Add and Mix in Other Ingredients

Add 1/4 cup mayonnaise, cream cheese, 2 tablespoons of Worcestershire sauce, and a pinch of black pepper. Pour in both jars of pimentos. Set them aside.

Drain your red peppers well, pat them dry with a paper towel, chop them finely, and add them to the bowl. Using two big spoons, gently toss everything together. Don’t stir too hard-you want to keep it light and fluffy.

Step 4 | Chill Overnight

Transfer the mixture to an airtight container and refrigerate overnight. Letting it rest gives the flavors time to blend perfectly. After that it is ready to serve.

Tips for Success

• Always use block cheese, never pre-shredded. The coating on pre-shredded cheese keeps it from mixing right.
• Let that cream cheese soften completely. Cold cream cheese makes lumps that won’t go away.
• Don’t add all the mayo at once. You can always add more, but you can’t take it out.
• Drain those pimentos and peppers really well. Extra liquid makes soggy pimento cheese.
• Mix gently. You want it fluffy, not like paste.
• Let it rest overnight. The flavors need time to get friendly with each other.
• If it seems too thick the next day, add a tiny bit more mayo.

What to Serve with Pimento Cheese

There’s no wrong way to enjoy this pimento cheese, but I’ll share a few of my favorite ways.

I love it spread on plain crackers or toasted white bread. It’s great on sandwiches too-especially grilled ones.

If you’ve got celery or bell pepper slices, scoop some right on top. I even like it with scrambled eggs in the morning or as a topping for baked potatoes. And sometimes, I just eat it straight with a spoon. It’s that good.

It also makes a great filling in wraps or paired with a warm biscuit. However you eat it, it brings comfort and flavor to your plate.

Make Ahead & Storage Tips

You can make this Brenda Gantt Pimento Cheese Recipe ahead of time and keep it fresh in the fridge for about 7 to 10 days. Just store it in an airtight container so it doesn’t dry out.

If it seems a little thick after sitting a few days, stir in a small spoon of mayo to loosen it up again.

Freezing is not recommended, though. Cream cheese can separate and get grainy when frozen. For best taste, keep it cold and eat it within a week.

Brenda Gantt Pimento Cheese Recipe FAQs

1. Can I make this without mayonnaise?

Yes, but it will change the taste and texture. Try Greek yogurt or sour cream instead. You might need to adjust the amount so it stays creamy.

2. Can I use different kinds of cheese?

Absolutely. You can swap in Monterey Jack, Colby, or even pepper jack. Just make sure you balance strong and mild flavors so it doesn’t get too sharp or bland.

3. What if it tastes too dry the next day?

Add a spoon of mayo and stir it up. Sometimes the cheese absorbs the moisture overnight, and a little extra mayo brings it back to life.

4. How do I stop it from getting watery?

Drain those pimentos and red peppers really well. I pat them dry with a paper towel before adding them. That keeps the mix nice and thick.

5. Can I use a blender or mixer to mix it?

Nope, not a good idea. It’ll get mushy and gummy. Use a spoon or spatula and fold it gently by hand. It takes a bit more time, but the texture stays just right.

This Brenda Gantt Pimento Cheese Recipe is more than just a spread-it’s a taste of homemade comfort. I’ve made it again and again, and it never lets me down.

Try it once, and you’ll see why it’s stayed in my recipe box all these years.

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