Appetizers
This Kraft pimento cheese recipe transforms simple pantry staples into a velvety, tangy spread that’s become my go-to for game day and snack boards. The secret lies in blending Kraft Singles with pimentos until smooth, then finishing with a crispy breadcrumb topping that adds irresistible texture.
I’ve perfected this version after years of testing—no dry, clumpy cheese here.
The beauty of this recipe is its versatility: it works as a dip for tortilla chips, a sandwich spread, or even a grilled cheese filling.
Using a mix of processed cheese and cream cheese creates that signature creamy yet slightly tangy flavor, while the pimentos add just the right amount of heat. The breadcrumb topping isn’t just for looks—it delivers that satisfying crunch with every bite.
What you’ll end up with is a rich, spreadable cheese sauce that’s smooth, flavorful, and ready in under 15 minutes. The key is melting the cheese low and slow to avoid graininess, then blending until completely smooth before adding the breadcrumbs.
This isn’t just a snack—it’s a crowd-pleaser that disappears faster than you can say "second helping."
Store leftovers in the fridge for up to 5 days, or freeze for longer shelf life. Serve warm for the best texture, and trust me—once you try this version, store-bought pimento cheese will never measure up again. Let’s get started on making this creamy, crunchy masterpiece.
Ingredients for kraft pimento cheese
Eight simple ingredients transform into a creamy, crunchy masterpiece that’s perfect for dipping or spreading.
| Ingredient | Amount | Notes |
|---|---|---|
| Kraft Singles American Cheese Slices 🧀 | 8 oz | Processed cheese, cut into cubes |
| Cream Cheese 🧈 | 8 oz | Full-fat, room temperature |
| Pimento-Stuffed Green Olives 🫒 | ½ cup | Chopped, with juice included |
| Mayonnaise 🥛 | ¼ cup | Duck brand preferred |
| Yellow Mustard 🌶️ | 1 tbsp | Dijon works too |
| Panko Breadcrumbs 🍞 | ¼ cup | For crispy topping |
| Melted Butter 🧈 | 2 tbsp | For breadcrumb binding |
| Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Garlic Powder 🧄 | ¼ tsp | For subtle depth |
The Kraft Singles are the star here—don’t skimp on quality. Grab the 10-ounce packages from the dairy section, not the singles sold in the deli (they’re often older). The cream cheese should be full-fat for that signature tang—Philadelphia brand works best, but any good-quality cream cheese does the trick. Pimento-stuffed olives are key for that signature heat; Goya brand from the Latin foods aisle has the best flavor. I always chop them with a little juice—it adds moisture to the mix, keeping everything velvety. That said, if you can’t find pimento olives, chopped green olives plus a pinch of cayenne will get you close.
No pimento olives? Hot sauce or a dash of paprika adds heat without changing texture. Out of panko? Regular breadcrumbs toasted in butter work just fine—they’ll just be slightly less crispy. The mayonnaise can be any good brand, but Duck brand has the best flavor. The mustard is non-negotiable for that signature tang, though Dijon or whole-grain mustard adds a nice twist. For the breadcrumb topping, don’t skip the melted butter—it binds everything together for that perfect crunch. If you’re feeling fancy, add a pinch of smoked paprika to the breadcrumbs for extra depth.
This cheese keeps beautifully—5 days in the fridge sealed tightly in a container. It reheats perfectly in the microwave for 20 seconds on high, or you can warm it gently in a small saucepan over low heat. For the breadcrumb topping, make it fresh or toast it separately—it loses crispiness when reheated. Portion into small containers if you’re making this ahead for parties; the topping stays crunchy longer that way. Freezes for 3 months if you want to prep ahead for game day.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this—just melt the cheddar slices with cream cheese, chop those olives right in the bowl, and stir in mayo and mustard. No fancy techniques, no measuring cups, just eyeballing it until it looks right. That’s how you know it’s foolproof.
- Tangy, Salty, Creamy Bliss: The olives add that bright, briny punch, while the mustard cuts through the richness of the cheese. Spread it on toast, dip crackers, or slather it on burgers—every bite has that perfect balance of sweet, salty, and just a little kick.
- Party Spread Hero: Between us, this is my go-to for game day, potlucks, or when I’m too tired to cook. It’s cheap, it’s easy, and everyone reaches for the bowl first. Plus, it keeps well in the fridge for days—ideal for when you’re feeding a crowd but don’t want to slave over a recipe.
- Budget-Friendly Comfort: I make this all the time because it’s ridiculously affordable—Kraft singles and canned olives last forever, and a block of cream cheese stretches far. It’s the kind of spread that makes leftovers disappear, whether I’m snacking on it cold or reheating it for sandwiches the next day.
Step-by-step instructions for Kraft pimento cheese recipe
Here's how to blend creamy, tangy pimento cheese with that perfect crispy breadcrumb topping.
Combine Cheeses and Mix Until Smooth
In a medium mixing bowl, combine the 8 oz Kraft Singles American Cheese Slices (cut into cubes) and 8 oz Cream Cheese. Let them sit at room temperature for 5 minutes if they're cold from the fridge—this makes blending easier. Use a hand mixer or stand mixer fitted with the paddle attachment to blend on medium speed for 2-3 minutes until completely smooth.
I like to scrape down the sides of the bowl every 30 seconds to ensure even mixing. You'll know it's ready when the mixture looks uniform and velvety, with no visible cheese chunks. This step is crucial for that classic pimento cheese texture—creamy without being greasy.
Add Wet Ingredients and Seasonings
Once the cheese mixture is smooth, reduce the mixer speed to low and gradually add the 0.5 cup Pimento-Stuffed Green Olives (including juice), 0.25 cup Mayonnaise, and 1 tbsp Yellow Mustard. Mix for another 30 seconds to combine thoroughly. The olives should be finely chopped—if they're large, pulse them in a food processor first for even distribution.
Next, add the 0.5 tsp Salt, 0.25 tsp Black Pepper, and 0.25 tsp Garlic Powder. Mix on low speed for another 20 seconds until the seasonings are fully incorporated. Taste and adjust the seasoning if needed—you might want a bit more salt or a pinch more garlic powder for depth. This is your flavor base, so don't rush it.
Prepare the Crispy Breadcrumb Topping
In a small bowl, mix together the 0.25 cup Panko Breadcrumbs and 2 tbsp Melted Butter until the breadcrumbs are evenly coated. The butter should look like wet sand when you're done—this ensures crispy, flavorful topping instead of dry crumbs. If the mixture seems too dry, add 1 teaspoon of mayonnaise to help bind it.
Spread the breadcrumb mixture evenly on parchment paper into a thin, even layer. Use the back of a spoon to press it down gently—this prevents clumping and creates an even surface. Let it sit while you assemble the main cheese mixture. This step makes all the difference for that satisfying crunch on top.
Assemble and Bake for Perfect Texture
Preheat your oven to 350°F. Spread the cheese mixture evenly into a small baking dish (about 6x6 inches) or divide it among 4 individual ramekins if serving as appetizers. Press the cheese mixture down gently with a spatula to create a smooth, even surface.
Sprinkle the prepared breadcrumb mixture evenly over the top of the cheese. For extra crispiness, press down very lightly with the back of a spoon. Bake for 15-18 minutes until the edges are golden brown and the center is just set. The cheese should be warm but still soft—it'll continue cooking slightly as it rests.
Serve Warm with Your Favorite Pairings
Remove the pimento cheese from the oven and let it cool for 5 minutes before serving. The cheese will firm up slightly as it cools, but it should still be creamy and spreadable. For the best texture, serve it warm—this is when the flavors really shine.
This dish pairs perfectly with toasted bread, crackers, or crusty rolls. You can also use it as a dip for veggies or chips. The crispy topping adds a delightful contrast to the smooth, tangy cheese underneath. Store any leftovers in the refrigerator for up to 3 days, though I promise it won't last that long!
Pro Tips For Making Kraft Pimento Cheese
- MELT CHEESE LOW AND SLOW: I used to blast this in the microwave and end up with a greasy, grainy mess. Instead, melt the Kraft Singles and cream cheese together in 30-second bursts on medium-low power, stirring well between each. The cheese will come together smoother and stay creamy longer—no more separating or rubbery texture.
- DRAIN AND CHOP OLIVES DRY: Skip the water bath when draining pimento olives—pat them dry with a paper towel first. Wet olives make the spread watery, and you’ll end up with a sad, thin dip instead of a rich, chunky one. Chop them small enough to eat but leave a few whole ones for texture—your fingers will thank you.
- BALANCE MUSTARD WITH MAYO: Start with just 1 tablespoon of yellow mustard and taste before adding more. Too much makes the flavor harsh, and you’ll regret it when the sweetness of the pimentos gets drowned out. If you’re unsure, mix the mayo and mustard first—this way, you can adjust the ratio without ruining the whole batch.
- SALT THE CHEESE MIX: The Kraft Singles and cream cheese are already salty, but don’t assume it’s enough. Sprinkle in a pinch of salt (about ¼ teaspoon) after mixing—it evens out the flavors and cuts through the richness. Trust me, your taste buds will notice the difference, especially if you’re serving it with salty crackers.
Dietary considerations for this kraft pimento cheese
Gluten-Free Adaptation
To make this pimento cheese gluten-free, swap the panko breadcrumbs for certified gluten-free breadcrumbs like Annie’s Homegrown or Bob’s Red Mill. These brands offer crispy alternatives that mimic the texture perfectly.
For extra crunch, toast the breadcrumbs in a dry skillet over medium heat for 2-3 minutes before mixing with melted butter. 🥖
Dairy-Free Substitutes
For a dairy-free version, replace the Kraft Singles with dairy-free cheese slices like Daiya or Violife. Use vegan cream cheese such as Kite Hill or Forager in place of the cream cheese.
The texture will be slightly lighter, but the tangy flavor remains. Add 1 tbsp nutritional yeast for a cheesy depth. 🧀
Lower-Carb Options
Cut carbs by omitting the breadcrumb topping entirely and topping the cheese with crushed pork rinds instead. These provide a crispy, crunchy texture without gluten or grains.
For extra flavor, mix the pork rinds with smoked paprika before sprinkling. This keeps the dish keto-friendly while maintaining that satisfying texture contrast. 🥓
Allergen-Friendly Adjustments
If mustard is a concern, replace the yellow mustard with Dijon-style mustard, which is often lower in allergens. For those avoiding mayonnaise, use Greek yogurt (plain or dairy-free) for creaminess.
Always check labels to ensure all ingredients are allergen-free, especially when using store-bought cheeses or breadcrumbs. 🌿
Spicy Variations
For a spicier kick, add ½ tsp cayenne pepper or 1 tsp hot sauce to the cheese mixture. If you love heat, mix in chopped jalapeños or pickled banana peppers for extra texture.
Adjust the spice level to taste—this version works great for game day dips or as a spread for spicy grilled cheese sandwiches. 🌶️
Storage for Dietary Needs
Store gluten-free or dairy-free versions in airtight containers for up to 4 days in the fridge. Reheat in 10-second intervals in the microwave to maintain texture. For keto or low-carb versions, portion into small containers to prevent soggy toppings.
Freezing isn’t recommended for breadcrumb toppings, but the cheese base keeps well for 2 months. ❄️
Nutrition facts
Frequently asked questions
Why does my pimento cheese turn out greasy?
Greasy texture usually happens when too much mayo or cream cheese is used. Stick to the 8 oz cream cheese and ¼ cup mayo measurements—these create the perfect balance. Also, blend the cheeses until completely smooth before adding wet ingredients to prevent separation.
Can I make this without pimento-stuffed olives?
Yes! If you can't find pimento olives, blend ½ cup chopped green olives with ¼ tsp cayenne pepper for heat. For extra flavor, add 1 tsp hot sauce or ½ tsp smoked paprika. The key is maintaining that slight tangy-spicy kick that defines this dish.
How do I prevent the breadcrumb topping from getting soggy?
Bake the breadcrumb topping separately for 3-4 minutes at 350°F before placing it on the cheese. For extra insurance, press it lightly with the back of a spoon after baking. Another trick: mix 1 tsp cornstarch into the breadcrumbs before toasting—they'll stay crispier longer.
What's the best way to reheat leftover pimento cheese?
Microwave in 10-second bursts on high power, stirring between each interval. For best results, cover with a damp paper towel to prevent drying. If using the oven, warm at 300°F for 5-7 minutes until heated through. The breadcrumb topping may soften slightly but can be refreshed by broiling for 2 minutes.
Can I make this ahead for a party?
Prepare the cheese mixture up to 2 days ahead and store it in an airtight container in the fridge. Assemble with the breadcrumb topping just before baking—this keeps the topping crispy. For large gatherings, divide into ramekins and bake individually to maintain perfect texture.