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Spanish Olive Pimiento Cheese Spread

This Spanish Olive Pimiento Cheese Spread is a bit of a riff on our classic Southern pimiento cheese. It’s a mouthwatering starter for a casual gathering or served as a fancy appetizer for the holidays.

Spanish Olive Pimiento Cheese Spread

Spanish Olive Pimiento Cheese Spread Recipe

Pimiento cheese is often referred to as Southern Pâté.  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.

Spanish Olive Pimiento Cheese Spread

How to Make the Best Spanish Olive Pimiento Cheese Spread

This homemade pimiento cheese recipe is a simple option to make any time you need quick snacks and appetizers. 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.

  • What are pimentos? Pimentos are a small Spanish red bell pepper that has a mild flavor. It’s what gives Southern pimiento cheese it’s flavor.
  • How is this recipe different from classic Southern pimento cheese recipes? The addition of Spanish olives is what sets this variation apart. It adds a fun twist that takes minutes to make.
  • This pimiento cheese spread is also made using sharp white cheddar cheese which gives it a different color.
  • You can store this pimiento cheese spread in an airtight container well chilled in the refrigerator for up to 5 days.
  • Other recipes you may like to try are my Pimento Cheese BLT Wraps for lunches and quick meals.
  • Add this recipe for Pimento Cheese Beer Bread to your sandwich menu and these Baked Pimiento Cheese Tomatoes are a riff on baked tomatoes the family will love.
  • You may also enjoy this recipe for 2 ingredient Olive Spread from Belly Full.


plated Spanish Olive Pimiento Cheese

Serving Suggestions for Easy Spanish Olive Pimiento Cheese Spread

  • Serve this spread on ribs of celery for a low carb treat.
  • You can also enjoy it slathered on garlic crostini, on toasted sesame seed crackers or with Fritos  and pretzels for dipping.
  • On busy days turn it into a delicious sandwich and grilled cheese or stuff it into a slider roll or a croissant. It’s a spectacular way to avoid turning on appliances that heat-up the kitchen keeping meal prep to a minimum. It’s a win-win meal solution.

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Recipe For Spanish Olive Pimiento Cheese Spread
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Spanish Olive Pimiento Cheese Spread

Prep Time15 minutes
Chill time3 hours
Total Time3 hours 15 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: spanish-olive-pimiento-cheese-spread
Servings: 3 cups (approximately)
Calories: 795kcal
Author: Melissa Sperka


  • 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


  • 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.


The olives provide enough salt for this pimiento cheese and I recommend not adding any additional to the recipe. You may add salt to your taste, if desired.


Serving: 1cup | Calories: 795kcal | Carbohydrates: 10g | Protein: 38g | Fat: 67g | Saturated Fat: 34g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 1502mg | Potassium: 205mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1648IU | Vitamin C: 2mg | Calcium: 1103mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. Just finished making my usual olive pimiento cheese when I found your recipe. So I added onion & garlic powder & juice from jar (didn’t have any green onions). This stuff is good, girl! Now to let it “meld” & get better. Thanks for the recipe! Blessings…

  2. 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,

  3. 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.

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