Pimiento cheese is often referred to as Southern Pâté. This Spanish Olive Pimiento Cheese Spread is a bit of a riff on our classic Southern pimiento cheese and it’s a mouthwatering starter for a casual gathering or served as a fancy appetizer for the holidays. Serve it on ribs of celery for a low carb treat or slathered on garlic crostini for a bonefide indulgence. One of my favorite ways to enjoy is, smearing a generous amount on toasted sesame seed crackers. On hot summer days, turn it into a delicious sandwich and avoid turning on appliances that heat-up the kitchen keeping meal prep to a minimum. It’s a win-win meal solution.
Spanish Olive Pimiento Cheese Spread
I absolutely adore pimento cheese or, the proper way to spell it “pimiento” cheese. I never claimed I was trying to be proper so, you’ll see it spelled both ways in my recipe index. I’m not talking a mild fondness, I mean seriously in love for life. Pimiento cheese is comfort food to me as I grew-up with a container chilling in the fridge ready for sandwiches or snacking any-time of day. A trip to my Grandma’s wouldn’t have been complete without eating classic pimiento cheese slathered on buttery Ritz crackers. It’s a childhood memory I savor in the most literal sense.
How Is This Pimento Cheese Different?
The addition of Spanish olives is what sets this variation part. It adds a fun twist that takes minutes to make.The only difficult part is giving it enough time to chill thoroughly which allows the flavor combination to come to life. Grab some crackers, bread, chips or celery and it’s a party waiting to happen. Other recipes you may like to try are my Pimento Cheese BLT Wraps for your weekend baking projects bake a loaf of Pimento Cheese Beer Bread. You may also like these yummy Pimento Cheese Deviled Eggs from A Spicy Perspective.
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Helpful Kitchen Items:
Spanish Olive Pimiento Cheese Spread
Ingredients
- 1 lb sharp white cheddar cheese shredded
- 1 3 oz jar pimento stuffed green olives, drained well and roughly chopped (Reserve 1 Tbsp juice)
- 1 cup real mayonnaise I use Dukes
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dry mustard
- 2 green onion finely chopped
Instructions
- Shred the cheese, set aside.
- In a medium-size mixing bowl, whisk together the mayonnaise, reserved olive juice, garlic powder, onion powder and dry mustard.
- By hand mix-in the shredded cheese, chopped olives and green onion. Mix until fully combined.
- Place into an airtight container and chill for 3 hours or overnight.
- Serve with sesame crackers, crostini or pita triangles.
Notes
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Debi A says
I noticed that you didn’t tell when t put in the olives. I ‘m guessing to put them in when you add the cheese and the green onions.
Melissa says
Yes, add the chopped olives in with the mayonnaise and green onions.
karen says
Hey Deb A, No need to guess,thats exactly when she said to put in the green olives!! lol
Di McGahey says
This sounds so good! Thank you for the recipe, I look forward to making it soon.
Melissa says
Thanks so much!
Marie Stanley says
Been making my version of this for years and everyone loves it. Biggest difference- I put everything in the food processor at once (including 2 hard boiled eggs) and processor it to make smooth spread. I also mix the cheese. 1/2 cheddar and the other half valveeta. It’s great,
Karen says
I made this to add to my New Year’s Eve cheese tray…so yummy and a perfect addition!
Melissa says
Perfect party food, thanks so much and Happy New Year!