Masters Style Pimento Cheese
I make two kinds of pimento cheese ….the kind he likes….and the kind I like))
Masters Style Pimento Cheese
This is the style that I like)) Now let me say right from the start, that he nor I have ever been to Augusta for the Masters. I have no doubt however that if he were offered a ticket in exchange for me….well, you know how that would go))) But I’ve always enjoyed browsing the copy-cat recipes and the history of the Masters pimento cheese sandwich. So here’s my take on it))
The Masters style pimento cheese spread to me is sharper, has more of a bite to it, and more texture than the creamy Velveeta spread that I make. We really like both, but sometimes the hubby asks for what he calls the “smooth” kind. It’s made with melted Velveeta and has just a smidge of sugar in it.
comfort food
Pimento Cheese Spread made with Velveeta
My Aunt Mildred had one of the best Velveeta pimento cheese recipes ever! My husband came into the kitchen this morning craving homemade pimento cheese.
Masters Style Pimento Cheese Ingredients
Just a few ingredients
What you’ll love about this recipe:
Step 1
Allow the cream cheese to soften at room temperature for 30 min to an hour. Then cream it together with the mayo and sour cream. We have switched to Duke’s mayonnaise at our house after a steady relationship with Kraft and Blue Plate for many years.
Add the spices and mix well. The amount of spice is a personal thing, but start with a small amount and add more if you like.
Step 2
Grate the cheeses. Freshly shredded Parmesan cheese is best, but you could use packaged shredded cheese if you have to. The packaged cheese will be coarser as will the sharp cheddar cheese if you don’t shred it yourself.
Now I cook with packaged shredded cheeses all the time, but for homemade pimento cheese, whether it be the Masters style or Velvetta, I shred the cheese. Shredded cheese in the package has a coating on it to keep it from sticking together.
Note: I used four cups of finely shredded sharp cheddar cheese, but if you use packaged shredded cheese or grate it with a regular box grater….four cups might measure out to be more than my four cups of finely shredded. So add about two cups of sharp cheddar and go from there. You would think a cup is a cup, but finely shredded is very fluffy and airy and I didn’t pack it into the measuring cup.
Add the cheese to the bowl and mix well by hand. The only time you want to use an electric mixer is for the cream cheese, mayo, and sour cream.
Step 3
Add the diced pimento to the bowl and mix well by hand.
If you are concerned about using the liquid in the pimentos, drain and reserve at first and decide later. I used it all.
Serve!
Make sandwiches with your Masters pimento cheese or eat it on crackers. I sometimes like to toast the bread and add lettuce.
Now I know the Augusta Masters pimento cheese sandwich is made with white bread! I just didn’t have it, and used wheat bread)) They also serve their sandwiches in little green bags…..so that if someone tosses the bag on the ground….it won’t show up as badly! It really is an interesting story, and you can learn more about the Masters refreshments here: Taste of the Masters 2023
Tips
- Only use a mixer for the cream cheese, mayo, and sour cream. Mix the rest by hand. I made the mistake of using a mixer once when I added the diced pimento. The pimento cheese came out pinkish and was not very appetizing! My husband kept asking what was wrong with it…lol
- If it seems a little too thick for your taste, add a little more mayo or a T of milk. If it’s too thin, add more cheddar cheese. But store it in the refrigerator for a while first because it will thicken some.
- Experiment with the spices. Some people add a dash of Worcestershire sauce.
- Try it as a grilled cheese sandwich! Yummy))
- A perfect accompaniment to tomato soup or a picnic with fried chicken.
Masters Style Pimento Cheese
Ingredients
- 4 oz cream cheese Softened at room temperature for 30 min to an hour.
- ½ cup mayo I used Duke's
- ½ cup sour cream
- ¼ tsp garlic salt
- ¼ tsp onion powder
- ¼ tsp smoked paprika
- 1 cup finely shredded parmesan cheese
- 4 cup finely shredded sharp cheddar cheese
- 4 oz diced pimento
Instructions
- Cream the softened cream cheese, mayo, and sour cream together with a mixer. Add the spices.Grate the cheeses and add to the bowl. Mix by hand. Add the diced pimento to the bowl and mix by hand.Store in the refrigerator in a covered container.
I totally love the way you write! Thank you for posting.
Thank you Mary))) Sometimes I write something and look back and think, well that’s corny…but it’s the way we live, so no need in trying to be something you’re not)) Thanks for following, I appreciate it))