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 masters-style pimento cheese is my kind of recipe! Now let me be clear right from the start—neither of us has ever been to Augusta for the Masters. But I have a strong suspicion that if he were ever offered a ticket in exchange for me… well, let’s just say I know how that would go! 😄 Even so, I’ve always loved diving into the copycat recipes and learning a bit about the history behind that iconic Masters pimento cheese sandwich. So here’s my version, simple and Southern—with a little Jeannie twist. 🎉
To me, Masters-style pimento cheese has a sharper flavor, a little more bite, and a chunkier texture compared to the creamy Velveeta version I usually make. We honestly enjoy both, but every now and then, the hubby requests what he calls the “smooth kind”—the one made with melted Velveeta and just a hint of sugar. It’s rich, mellow, and totally different… but equally delicious in its own way!
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
Let the cream cheese soften at room temperature for about 30 minutes to an hour—this makes it much easier to blend. Once softened, mix it together with the mayo and sour cream until smooth and creamy.
Side note: We’ve recently made the switch to Duke’s mayonnaise at our house, after a long-running relationship with Kraft and Blue Plate. And honestly? We’re not looking back!
Next, add your spices and mix well. The amount is totally up to your taste—start small, then adjust as you go. A little kick goes a long way!
Step 2
Grate the cheeses. For the best texture and flavor, go with freshly shredded Parmesan—it melts in beautifully and adds that perfect sharp edge. If you’re in a pinch, pre-shredded cheese will work, but just know it tends to be a bit coarser. The same goes for the sharp cheddar—freshly grated is always worth the extra step if you have the time!
Now, I cook with packaged shredded cheeses all the time—no shame in that! But when it comes to homemade pimento cheese, whether it’s the Masters-style version or the Velveeta kind, I always shred the cheese myself. Packaged shredded cheese is coated with an anti-caking agent to keep it from clumping, which can affect the texture of the spread.
A note on measuring:
I used four cups of finely shredded sharp cheddar cheese, but keep in mind—if you’re using a box grater or pre-shredded cheese, your “four cups” might actually be more than mine. Finely shredded cheese is fluffy and airy, and I didn’t pack it into the measuring cup. So start with about two cups and adjust as needed.
Add the shredded cheese to the bowl and mix it in by hand. You’ll want to save the electric mixer for just the cream cheese, mayo, and sour cream—this part is best done the old-fashioned way.
Step 3
Add the diced pimentos to the bowl and give everything a good mix—again, by hand is best here. This helps keep the texture just right and avoids over-mixing. You want those little pops of pimento flavor spread throughout, not mushed into the mix.
If you are concerned about using the liquid in the pimentos, drain and reserve at first and decide later. I used it all.
Serve It Up!
Your Masters-style pimento cheese is ready to enjoy! Serve it as a sandwich, scoop it up with crackers, or get a little fancy—I like mine on toasted bread with a crisp layer of lettuce.
Now, I know the traditional Augusta Masters pimento cheese sandwich is served on classic white bread… but hey, I didn’t have any, so I went with wheat! 😄 Fun fact: the Masters sandwiches come in little green bags—so if someone drops one on the grounds, it blends in. Gotta love that attention to detail.
If you’re curious, there’s a whole story behind the Masters menu and its famously affordable refreshments. Check it out here: Taste of the Masters 2025
Tips
- Stick to the Mixer Rules – Only use your electric mixer for the cream cheese, mayo, and sour cream. Trust me on this one! I once got carried away and mixed in the diced pimentos with the mixer—big mistake. The whole batch turned a weird pinkish color, and my husband kept asking what happened to it… 😆 Lesson learned!
- Adjusting the Texture – If your spread feels a little too thick, you can loosen it up with a bit more mayo or even a tablespoon of milk. If it ends up too thin, just add more sharp cheddar. Keep in mind—it will firm up in the fridge, so give it a little chill time before making changes.
- Spice It Your Way – Don’t be afraid to play with the spices! Some folks like to add a dash of Worcestershire sauce for a savory kick.
- Serving Ideas – Try it as a grilled cheese (you’re welcome 😋), or serve it with tomato soup for the ultimate cozy combo. It’s also perfect for picnics, especially alongside crispy fried chicken.
Update – April 2025: A New Family Favorite!
So guess what? My husband has now come up with a pimento cheese recipe which is similar to a Master’s style pimento cheese. Now this means we officially have three versions in our household to choose from! The best part—from a wife’s perspective—is that he makes it himself. 🙌 That’s a win in my book!
He’s a bit of a stickler when it comes to the brands of cheese he uses, but the end result is delicious and definitely worth a try. I’ll drop the link to his version below so you can check it out and see which recipe your family loves most!
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))