Masters Pimento Cheese Recipe

This classic Master Pimento Cheese Recipe is packed with two types of cheese, mayonnaise, cream cheese, Worcestershire, horseradish and so many good spices, you’ll never try another recipe again.

It’s Masters Week! That means iced tea, pecan bars and pimento cheese.

Ingredients in Masters Pimento Cheese:

  • white sharp cheddar
  • traditional sharp cheddar
  • Monterey Jack cheese
  • mayonaise
  • cream cheese
  • pimento
  • cayenne pepper, paprika, salt, pepper
  • white sandwich bread or crackers
Wrap in wax paper so you dont lose a single bit of this decadent sandwich spread

How to serve pimento cheese:

  1. on white sandwich bread
  2. on crackers such as ritz or wheat thins
  3. on a relish tray with celery, cucumbers, carrots or thinly sliced watermelon radishes.
  4. tucked inside of lettuce like endive or baby romaine
  5. slathered on a grilled burger
  6. make in into a decadent grilled cheese on thick peasant bread
  7. stuffed inside a ripe tomato
Paprika for color and cayenne for heat

Tips for the very best results for this Masters Pimento Cheese Recipe:

  • Do NOT use pre-grated cheese
  • Make the spread the day before you use it
  • Buy the highest quality cheese you can find. I really like Beechers Flagship Cheese or Tillamook sharp cheddar
  • Use room temperature cream cheese for easier blending. Leave it out at least three hours.
  • Check the freshness of your spices. If they are more than three months old, toss them and buy new.
Just a touch of cream cheese for extra tang

If you love Pimento Cheese sandwiches, try these recipes:

I add paprika for a little color
Simple white sandwich bread is all this tangy spread needs

Southern Pimento Cheese- makes about 1 pint

  • 1 1/2 cups finely shredded white extra sharp cheddar cheese OR Monterey Jack

  • 1 1/2 cups finely shredded yellow extra sharp cheddar cheese

  • 2 oz softened cream cheese

  • 1/2 cup mayonnaise

  • 1 tsp fresh horseradish

  • 1 TBSP grated onion

  • 1 tsp Worcestershire sauce

  • 1/8 tsp cayenne pepper

  • 1 tsp paprika

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • One 4 oz jar of diced pimentos, drained

Method- Prep time 10 minutes

  • Combine all ingredients well using a rubber spatula.
  • Cover and place in the fridge to chill at least 8 hours for flavors to mix.
    Use within one week.
  • Spread on white sandwich bread, crackers or top on a grilled burger.

I really fell in love with pimento cheese, believe it or not, at the Lodge on WhiteFish Lake. They have a Boathouse Burger topped with ooey gooey pimento cheese that is so decadent, I only order it once or twice a year and then immediately hit the gym the next day for extra miles on the treadmill. I really prefer my pimento cheese this way. The Masters serve it scooped on simple white bread wrapped in wax paper. Simple, Southern and so good.

I studied several recipes and made a few batches to perfect my recipe: Garden & Gun, Blue Willow Inn Bible of Southern Cooking and Southern Living. You will need two cheeses- a sharp cheddar and a Monterey Jack. But- all cheddar works really well. I add in a little Worcestershire, horseradish, grated onion, cayenne for some kick, mayonnaise AND cream cheese- but just a bit. Do NOT use pre shredded cheese. It won’t be as creamy.

Try this on sandwich bread, with crackers or on your favorite hamburger.

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