The Masters Pimento Cheese Recipe – Better than Augusta National! Get ready for The Masters with this delicious Pimento Cheese Recipe! SO good! Tastes better than the original.
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Pin This RecipePimento Cheese at The Masters
It’s Masters Week! The Masters golf tournament is a big event at our house. Chicken Legs clears his schedule and watches the entire tournament. This year they are even televising the putting green and driving range. Masters overload!
A few years ago we were lucky enough to get tickets for two days of the practice rounds. It was so much fun. The course is incredibly beautiful. One of the most unique aspects of The Masters is that the food and beverages are super cheap. Four of us ate lunch for only $20. That is unheard of at a sporting event.
What is Pimento Cheese?
Pimento Cheese is very popular in the South. It is, in the simplest terms, cheese, mayonnaise, and pimentos. It is served on bread, crackers, vegetables, or in sandwiches. I’ve even seen burgers topped with Pimento Cheese!
The standard food at The Masters golf tournament is egg salad sandwiches and pimento cheese sandwiches. I have shared my kicked-up version of The Masters egg salad, so I decided I needed to give the pimento cheese a whirl.
How to Make Pimento Cheese?
My version of The Masters Pimento Cheese turned out great!!! I used three types of cheeses in my pimento cheese – cream cheese, sharp cheddar cheese and parmesan cheese. It gives the pimento cheese SO much flavor. Feel free to swap the cheeses for your favorites. Pepper Jack or Gouda would be delicious too!!
Pimento cheese is great for parties and tailgating. You can make it a day or two in advance and refrigerate until you are ready to serve.
The Masters Pimento Cheese
Ingredients:
- ¼ cup cream cheese, room temperature
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ tsp garlic salt
- 2 cups shredded cheddar cheese
- ½ cup freshly shredded Parmesan cheese
- ½ cup diced pimentos
Instructions:
- Whip cream cheese until smooth.
- Add in mayonnaise, sour cream, and garlic salt. Whip until smooth.
- Stir in remaining ingredients.
- Cover and refrigerate 30 minutes, or until ready to serve.
Notes:
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Steph
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Being from the south and attending the Masters tournament this Southern gal that now lives in the midwest there is not good Pimento Cheese available. Just made this and this is delish. You take for granted when you live in the south as pimento cheese has it’s own area and many to choose from. Well to get the good stuff I must make my own. This one is very good and never made one with cream cheese before. Hands down will make again and I love how subtle the garlic powder salt is. I did not have garlic salt so I added the garlic powder and salt to taste. A little more wet than I normally prefer but once it has been refrigerated should congeal as everything is soft as being at room temp. Very tasty and celebrating the coming of the Masters 2024 with the signature sandwich. Thanks fo sharing.
I live in Canada so I don’t know what or if we have pimentoes here. Is there a substitute because I really want to try these.
Roasted red peppers are the same thing. I usually use fire-roasted.
I needed to stuff my celery for an Easter tray so I tried this recipe. It is absolutely great! Thank you!
I love the Pimento Cheese and Egg Salad sandwiches at The Masters. This year, the Pimento Cheese sandwich did not taste the same. I don’t know if they changed the recipe or what happened. They also didn’t have the peach ice cream sandwiches, the pecan chocolate chip cookies, or their (Lance) Masters crackers. I assumed it was probably due to a supply issue. Still had a great time there. Nothing beats it. Anyway, I look forward to trying your recipe. Hoping it brings back memories of Masters past.
Mom used to make it with Velveeta cheese, mayo and pimento! Think she put cheese in freezer a little to harden before grating. Also made bologna spread with huge chunk of bologna, dill pickles thru the old fashioned grinder and mayo. Chilled. Big huge bowl lasted us a week during summer!
This sounds good with sweet pickle relish added. The grilled cheese idea sounded great too! Thanks!
try adding ro-tel tomatoes…sooooo good! I add un-drained ro-tel, then add mayo and other ingredients as needed to loosen it up.
I alter the recipe using Fire roasted red bell peppers, rather than pimento, grated asiago and cheddar cheeses, and fresh ground black pepper and chunky bleu cheese dressing rather than mayo on toasted bread.
This is excellent!
Thank you!
Thank you so much for this recipe! I made it for my little girl's first birthday and it was a hit!
Thank you!
godslittlegrace.blogspot.com
Wow, best pimento cheese ever! I used to use Paula Deen's recipe (I think?) but had a bit too much garlic and onion. I was hesitant about the parmesan since I've never seen it in a pimento cheese recipe before…but it was fabulous! Thanks!
Elizabeth – I would say this would last at least a week in the fridge. Enjoy!
How long can you keep this in the refrigerator?
I found this on pinterest a couple of weeks ago & finally made it today… I love it! It is wonderful. Thanks so much 🙂
Kelly – I did drain the pimentos. Hope you enjoy it!
Did you drain your pimentos? Looks delicious!
Yes..always drain ❤️