My dad begs me to make this for every single summer cookout and I never have any leftovers to bring home. Takes just 3 ingredients to make a batch.

This southern 3-ingredient simple pimento spread is the one thing my dad requests for every single summer cookout—and I never, ever bring any home. It’s thick, creamy, and loaded with sharp cheddar and sweet pimentos, but it takes just three basic ingredients and about five minutes to throw together. It’s inspired by classic Southern pimento cheese, but pared down for real-life weeknights and busy weekends. No fancy steps, no special equipment—just stir, chill, and watch it disappear around a picnic table.

Serve this pimento spread piled onto buttery crackers, crisp celery sticks, or toasted baguette slices. It’s amazing smeared on burgers or grilled chicken sandwiches, tucked into a BLT, or used as a dip with ridged potato chips. For cookouts, I like to set it out on a white plate surrounded by crackers so everyone can just scoop and snack. It also makes a great make-ahead snack board centerpiece with pickles, sliced cucumbers, and cherry tomatoes on the side.

Servings: 8

2 cups (8 ounces) freshly shredded sharp cheddar cheese

In a medium mixing bowl, add the freshly shredded sharp cheddar cheese. For the best creamy texture, avoid pre-shredded bagged cheese if you can and grate it yourself on the large holes of a box grater.

Add the mayonnaise to the bowl with the cheddar. Start with the full cup; you can always add a spoonful more later if you prefer a looser, creamier spread.

Drain the diced pimentos very well, pressing gently with the back of a spoon in the strainer to remove excess liquid. This helps keep the spread thick and not watery.

Add the drained pimentos to the bowl. Using a sturdy spoon or spatula, stir everything together until the cheese is fully coated and the mixture is thick, creamy, and evenly orange from the pimento juices.

Taste and adjust the texture if needed: if you like it creamier, stir in an extra tablespoon or two of mayonnaise; if you want it thicker, fold in a small handful of extra shredded cheddar.

Cover the bowl tightly and refrigerate for at least 1 hour before serving. This quick chill helps the flavors meld and firms the spread so it sits nicely on crackers.

When ready to serve, give the spread a quick stir, then spoon a generous amount onto a white ceramic plate. Use the back of the spoon to create soft, rustic swirls and thick, creamy textures, then surround it with buttery crackers for scooping.

For a little kick, you can stir in a pinch of cayenne or a few dashes of your favorite hot sauce—but that would technically make it more than three ingredients, so I usually just set hot sauce on the side at cookouts. If you prefer a smoother spread for sandwiches, use a hand mixer on low to lightly whip the mixture, which breaks the cheddar down a bit. For a slightly lighter version, swap half of the mayonnaise for plain Greek yogurt; it will be a bit tangier and not quite as rich, but still delicious. You can also use extra-sharp cheddar for a bolder flavor or a mild cheddar if serving kids who don’t love strong cheese. Food safety tips: keep the spread refrigerated until serving and don’t leave it out at room temperature for more than 2 hours (or 1 hour if it’s very hot outside at a cookout). Store leftovers in an airtight container in the refrigerator and enjoy within 3–4 days. Always use clean utensils when dipping or spreading to keep it fresh as long as possible.