Quick answer: This homemade Masters-style pimento cheese recipe uses sharp cheddar, extra sharp cheddar, cream cheese, mayonnaise, pimentos, chives, and a small amount of chipotle peppers in adobo sauce. The result is a creamy Southern cheese spread that works as a soft white-bread sandwich, cracker spread, burger topping, or make-ahead party appetizer.
If you are making this for Masters week, texture matters as much as flavor. Hand-grated cheddar gives the spread a better bite than pre-shredded cheese, and chilling the mixture gives the pimentos, cheese, and seasonings time to come together.
The Masters Tournament in Augusta, Georgia, is a highly prestigious event that all the top professional golfers aspire to win. As daunting as it may be to attend, I've been lucky enough to attend – and let me tell you, the iconic Masters pimento cheese sandwich is a must-eat while there!
One of the most memorable things while on the golf course is eating a Masters pimento cheese sandwich at a whopping $1.50 apiece.
That simple sandwich is part of what makes the Masters food experience so memorable. It is not fancy food; it is soft bread, creamy cheese, and a familiar Southern flavor that tastes right in that setting. This homemade version keeps that spirit but adds a Butter N Thyme twist with chipotle in adobo for a subtle smoky note.
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Pimento Cheese in the southern part of America is a staple ingredient in most family households. The question is, have you ever tasted fresh homemade Pimento cheese?
Fresh homemade pimento cheese tastes sharper and less processed than most store-bought tubs. You can keep it chunky with visible cheddar shreds, make it smoother for sandwiches, or add a smoky note without turning it spicy.
The Legendary Masters Pimento Cheese Recipe
This is a homemade Masters-style recipe inspired by the famous Augusta sandwich, not the official tournament recipe. The important parts are the sharp cheddar flavor, mild sweet pimentos, soft-bread sandwich texture, and enough chill time for the spread to firm up before serving.
For context, Masters food traditions are a major part of the tournament experience, and the pimento cheese sandwich remains one of the most recognized concession items. This version is built for home cooks who want that creamy Southern cheese spread with a little extra kitchen personality.
| Best cheese | Freshly grated sharp cheddar and extra sharp cheddar |
| Best texture | Creamy, spreadable, and still slightly textured from the grated cheese |
| Best bread | Soft white sandwich bread for a Masters-style sandwich |
| Make-ahead time | 12 to 36 hours in the refrigerator |
| Flavor note | Chipotle in adobo adds a smoky background note, not strong heat |
First, a little bit about the star ingredient, the Pimentos.
What Are Pimentos?
Pimentos are small, mild red peppers with a sweet flavor. They are commonly sold in jars after being roasted, peeled, and packed in brine, which gives them a longer shelf life and makes them easy to use in cheese spreads.
For this recipe, jarred pimentos are the easiest choice because they are already tender and ready to fold into the cheese mixture. Drain them well before adding them so the spread stays thick and creamy. For more pepper background, see this guide to types of peppers.
Pimentos are not added for heat. Their job is sweetness, color, and soft pepper texture. If you substitute roasted red bell pepper, mince it small and blot away extra moisture before adding it to the cheese mixture.
Tip: You can make your own pimento by roasting your favorite peppers.
You could fire-roast them as well. If you do, once you take them off the fire, place the peppers in a bowl and cover them with plastic wrap to steam. You could also place them in a paper bag.
The peel will come off easier this way. From there, just mince the pepper and use it in place of the canned pimentos.
Chef note: after peeling roasted peppers, avoid rinsing them under running water if you can. Rinsing removes some of the roasted flavor. Instead, use your fingers or the back of a knife to scrape away the loosened skin, then pat the pepper dry before chopping.
Ingredients
The recipe begins with two types of cheddar cheese. Both Sharp and Extra Sharp for excellent flavor. Followed by the special, if almost secret ingredients. This might be the last pimento cheese recipe you'll ever need. Enjoy!
The use of both Extra Sharp Cheddar Cheese & Sharp Cheddar is key to the recipe. Take note of the beautiful color differences between the two types of cheese.
Freshly grating the cheese is one of the most important steps. Pre-shredded cheese often contains anti-caking starches that can make pimento cheese taste drier and less creamy. A box grater gives you better texture and helps the mayonnaise and cream cheese coat the cheddar evenly.
For the best balance, use sharp cheddar for classic flavor and extra sharp cheddar for depth. If all the cheese is extra sharp, the spread can taste a little too aggressive. If all the cheese is mild, the mayonnaise and cream cheese can make the spread taste flat.
Delicious Sharp Cheddar "brings" the flavor.
Sharp cheddar is the backbone of the recipe. It gives the spread that familiar Southern pimento cheese flavor without becoming too salty or too intense. Grate it while cold, then let the finished mixture chill after everything is combined.
Extra sharp cheddar adds the edge. It is especially helpful when the pimento cheese is served on plain white bread because the sandwich needs enough flavor to stand up without toasted bread, meat, or extra toppings.
The Mayonnaise.
Only the very best when it comes to the Masters. If you haven't tried Duke's yet, then you've been missing out. The ingredients in Duke's read exactly like it would a recipe you'd make at home in your kitchen. So Good!
Mayonnaise changes both flavor and texture. Too little and the cheese will not spread well; too much and it becomes loose. Start with the recipe amount, then adjust only after the cheese has chilled because the spread firms as it rests.
Chives – Chopped. Which brings a pop of freshness, plus beautiful color.
Slice the chives thinly so they distribute evenly through the cheese. Larger pieces can taste oniony in one bite and disappear in the next. Chives are gentler than raw onion, which is why they work well here.
The Secret Ingredient: - Chipotle Peppers In Adobo Sauce.
Note: The chipotles will not make the pimento cheese recipe hot/spicy. It offers a nice smoky undertone flavor with a small amount of fresh spice.
The chipotle is a Butter N Thyme flavor choice. Keep it restrained. A little adobo gives the cheddar a rounded smoky note without turning the spread into a hot pepper dip.
If you want an even milder spread, use only the adobo sauce and skip the chopped pepper. If you want more heat, add a small amount at a time and taste after the spread has rested. Chipotle grows stronger once the cheese has chilled.
Cottage Cheese – Some of you might be shocked to see cottage cheese, just do not add it, and you'll still have a great pimento cheese recipe.
Make sure to use "small" curd. If not, the pimento cheese will look too chunky.
The cottage cheese adds a little tang and lightness. If you prefer a smoother pimento cheese, leave it out or pulse only the cottage cheese with the cream cheese before folding in the grated cheddar. Do not overmix the finished spread, or the grated cheese texture can disappear.
How To Make The Best Texture
The best pimento cheese texture comes from mixing in stages. First, soften and season the creamy ingredients. Second, fold in the grated cheddar. Third, add the pimentos last so they do not break down and turn the spread watery or pink.
If the mixture looks too thick at first, resist adding more mayonnaise right away. Once the salt, cheese, and pimentos sit together, the spread relaxes. After chilling, stir it and then decide if it needs a small spoonful of mayonnaise.
How To Serve Pimento Cheese
For the classic Masters-style sandwich, spread the pimento cheese between slices of soft white sandwich bread. The spread should be creamy enough to cover the bread evenly, but firm enough that it does not squeeze out when you cut the sandwich.
For appetizers, serve pimento cheese with crackers, celery sticks, pickles, or toasted baguette slices. It also works as a burger topping, grilled cheese filling, or quick spread for a cold lunch sandwich.
For a party tray, keep the pimento cheese in a chilled bowl and serve smaller refills instead of one large bowl sitting out. That keeps the texture better and helps with food safety.
Storage And Make-Ahead Tips
Pimento cheese is better after resting in the refrigerator. Make it at least 12 hours ahead if you can, then stir before serving. Keep it covered and chilled until ready to use. If the spread is too firm straight from the refrigerator, let it sit at room temperature for 10 to 15 minutes before spreading.
For food safety, do not leave mayonnaise-based cheese spreads sitting out for long periods. The USDA recommends refrigerating perishable food within 2 hours, or within 1 hour when the temperature is above 90 degrees F. You can read the USDA food safety basics here: Keep Food Safe! Food Safety Basics.
Store leftovers in an airtight container in the refrigerator. Stir before serving because the spread can firm up as it chills.
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Pimento Cheese FAQs
No. This is a homemade Masters-style pimento cheese recipe inspired by the famous sandwich served during Masters week. The official recipe is not published here.
Yes. Pimento cheese usually tastes better after it rests in the refrigerator for 12 to 36 hours. The chill time helps the cheddar, pimentos, mayonnaise, and seasonings blend together.
Soft white sandwich bread is the classic choice because it keeps the sandwich tender and lets the creamy pimento cheese stay the focus.
Yes. Roasted red peppers can work as a substitute, but drain and blot them well before chopping. Pimentos are usually sweeter and milder, so the flavor will be slightly different.
Lance says
My first time making pimento cheese spread, definitely won't be my last.
This is delicious and super easy to make. I used homemade mayo in mine for a little something extra. Thanks for sharing this superior recipe.
Steven Pennington says
I love the idea of homemade mayo. I'll give that a try next time. Thanks, Lance!