Learn how to make these classic pimento cheese sandwiches at home to enjoy a taste of the Masters while you watch the tournament on TV this spring.
Famous Masters Pimento Cheese
Masters patrons know that going to the tournament is not just about golf. It’s also about the food, especially the famous pimento cheese. The Augusta National Golf Club is a first-class act that always delivers in every aspect of their patron’s visits and this includes the food.
Our family jokingly says if Augusta National ran our government, we would have the best-run country in the world.
We strategically pace our eating on the days we go to the tournament. We want to be sure we get all our favorite sandwiches, such as their famous pimento cheese, Egg Salad Sandwich, and Chicken Salad On Brioche Bun. Of course, for dessert, we always get a Peach Ice Cream Sandwich.
Masters Pimento Cheese Recipe History
For over 40 years, a local caterer named Nick Rangos from nearby Aiken, South Carolina made the Masters’ famous pimento cheese. He was a local, so to speak, and made all the pimento cheese spread himself. As a kid, this is the Masters pimento cheese sandwich I grew up loving to eat every spring break walking the Masters course.
Then in 1998, the club switched contracts and began using Wife Saver, our favorite local fried chicken restaurant chain. They had been making the fried chicken sandwiches for years at the Masters.
The rumor is Mr. Rango refused to share his original recipe after holding the contract with the Masters for over 40 years. Wife Saver began to try and recreate Rangos’ pimento cheese. Wife Savers owner, Mr. Godfrey, and team presented several batches to Augusta National but could not get the recipe to taste like Mr. Rangos.
Something was missing to create the same southern sandwich spread.
Luckily, a woman who worked for the tournament had frozen a batch of the original the year prior. My Godfrey got back to recipe testing and finally hit on a recipe that seemed identical to Mr. Rango’s original spread.
However, here we go again, the National tried making it in-house. Today’s sandwiches (2022) do not have the same flavor or consistency as what I remember the originals had. They are still good, but I want to taste the original recipe. After all, Augusta National is all about traditions!
Why This Masters Pimento Cheese Recipe Is Authentic
This Masters pimento cheese recipe is authentic because it was created using the Masters ingredient list on their bag. Luckily for all of us, I brought home sandwiches for a late-night snack after a day on the course in 2016.
I spent some time double-checking my own copycat recipe, ingredient by ingredient, to be sure the pimento spread was the closest I could make it to the original pimento cheese sandwich recipe I remembered eating at the Masters golf tournament as a kid.
Ingredients In Masters Pimento Cheese Spread
What makes this pimento cheese so go is the simplicity of the ingredients. There is no fluff or fancy fillers, just high-quality cheese, classic mayonnaise, a dash of seasoning, and perfect-sized pimiento pieces.
What Type Of Cheese
For the best flavor, I suggest you purchase your cheese in blocks. When you are ready to make your spread, shred your cheese on a small grater setting. If you are in a pinch for time, you can buy a good quality, already fine-graded cheese.
- Cheddar Cheese: It’s important to use yellow sharp cheddar cheese. The contrast with the smooth cream cheese is essential.
- Monterey Jack Cheese: Jack cheese has a mild flavor with a hint of sweetness. Be sure to purchase quality cheese. Cheap store brands are less robust in taste.
- Cream Cheese: Purchase regular cream cheese, not whipped or low-fat cream cheese varieties. Be sure to allow it to soften to room temperature before stirring it into the mixture.
Tip: Make It Authentic
- The Masters does not have cream cheese lumps in their spread, so to make an authentic spread, it is very important to allow your cream cheese to come to room temperature before mixing it with the other cheeses.
- Also, be sure your shredded cheddar cheese and Monterey jack are not warm and soft. You do not want these two types of cheese to emulsify into the spread. You can see pieces of white and yellow shredded cheese in the original pimento cheese.
Best Mayo for Pimento Cheese
Mayonnaise: southerners are passionate about their mayonnaise. The ingredients on the sandwich bag did not name any specific mayo. However, because of the type of oil and other ingredients, they most likely use an excellent quality mayo such as Duke’s Real Mayonnaise.
🏆 If you think there is a better southern mayo, share your favorites with me in the comments below.
Seasoning In Masters Pimento Cheese Spread
Onion: Onion is listed as an ingredient. However, when eating a concession stand Pimento Cheese, it is not apparent there is onion in the spread. I suggest dicing your onions very small for the most authentic-tasting spread. The size of rice grains would be good.
Garlic: The ingredient list on the bag says garlic powder. Be sure you do not use garlic salt.
Cayenne pepper: Cayenne is listed as an ingredient. However, there is no spice or heat when you eat a Masters pimento cheese sandwich. Be sure only to use a pinch.
Salt and black pepper: It is not evident by sight there is black pepper in the recipe. The spread does not taste salty. Just a pinch of each.
How To Make Masters Pimento Cheese
For the most authentic-tasting copycat recipe, be sure to review the ingredient tips above.
1. Begin by combining all the ingredients except the diced pimentos into a medium size bowl.
⭐️ Tip: The cream cheese needs to be at room temperature, so your spread will be creamy without lumps.
2. Mix with a large wooden spoon until the pimento spread is smooth and creamy.
3. Next, drain the pimentos in a fine mesh strainer. Discard the juice.
4. Carefully fold in the drained pimentos into the cheese mixture.
5. The mixture should be smooth and creamy.
Assembling The Sandwich
🔑 Ok, I’m giving you the key to make the most authentic Masters Golf Tournament pimento cheese sandwiches. The pimento cheese spread must be served between two slices of fresh, soft white bread.
- Lay two slices of bread on your cutting board. Scoop 1/3 cup of the pimento cheese onto the slice of white bread.
- Using the back of your spoon or a butter knife, spread the pimento cheese evenly over the bread slices up to the edges of the crust.
- Cut the sandwich in half to form two triangles.
- Place the sandwich in a green wrapper. I like to use these green sandwich bags. Again, the green bag makes it authentic.
Recipe Ideas Using Masters Pimento Cheese
Making a triple batch of this cheese spread is a good idea. Besides the beloved pimento cheese sandwich, you can use this secret recipe spread to make other great recipes.
- Pimento Cheese Crackers: Using the Masters Pimento Cheese Spread, you can make these delicious crackers. These homemade crackers are perfect for serving as an appetizer with an Azalea Cocktail or enjoying as a savory snack while watching the Masters tournament.
Spicy Pimento Cheese Recipe: A southern classic is Pawleys Island Palmetto Cheese with Jalapenos. To create this copycat recipe, make a batch of this Masters Pimento Cheese. Then dice some of my Cowboy Canday: aka Pickled Jalapenos. and add them to the pimento cheese spread. These sweet and spicy chopped jalapenos are delicious mixed into this spread.
Eat it on crackers, make sandwiches, dip it with veggie sticks, or top a grilled burger with it. It’s a spicy southern classic you will want to make again and again!
Make Ahead Party Instructions
If you are hosting a Masters Watch Party, this pimento cheese recipe is easy to make a few days before the party.
- Mix up the recipe according to the recipe card directions.
- Place the cheese spread into an airtight container with a tight-fitting lid.
- Place a piece of washi tape on the lid with the date made written on it. Put the spread in the refrigerator for up to 5 days.
🎉 Party Tip: After refrigerating the spread, allow the pimento cheese to soften on the counter for 20 minutes or so. A room-temperature soft spread will make it easier to spread on fresh bread.
Can you freeze pimento cheese dip?
You can freeze pimento cheese. To keep the full flavor, be sure it is in a freezer container with a tight-fitting lid. Mark the date you put it in the freezer. It is best to only freeze pimento cheese for up to 3 months for full flavor.
Tip: To thaw frozen pimento cheese, place it in the refrigerator for 24 hours to thaw.
More Masters Party Menu Ideas
I have a variety of copycat recipes that I enjoy making during Masters Week to serve with this classic pimento cheese recipe. I always make concession stand food to recreate the experience of being at the Masters while we watch the tournament at home on the TV or on the Masters live internet channel.
🏌️♂️Tap the food item below to print your own copy of each recipe.
- Egg Salad Sandwiches: #2 best-seller at Masters
- Chicken Salad Sandwich: Newest Masters sandwich
- Green Jacket Salad: Augusta’s Green Jacket Restaurant copycat recipe.
- Masters Peach Ice Cream Sandwich: Best dessert served at the Masters.
- Augusta National Pound Cake: Augusta National shared their recipe.
- Easy Peach Cobbler: Dustin Johnson’s Masters Champions Dinner dessert.
- Mini Moon Pie: No cook dessert idea. They are served in the concession stands.
Classic golf-themed drinks to serve
- Transfusion: Popular links drink after 18 holes.
- Azalea Cocktail: This cocktail is served at the Augusta National bar.
- Arnold Palmer Drink: Classic thirst-quenching drink, spiked or not.
- Stand 12 Drink: 🤐 Did you know the Masers has a secret menu? Read all bout it and get this layered drink how-to recipe.
Fun Facts About The Masters Golf Tournament Pimento Cheese
This iconic Master’s Pimento cheese sandwich has a history all its own. The sandwich has rumors surrounding its recipe, the low price is intriguing, and the status of being the best-loved sandwich year after year at the Masters.
Augusta’s Sandwich Scandal
If you want to learn more history about the famous sandwich recipe served at the Augusta Masters, head on over to the Gastro Obscura. I was interviewed in their article, The Sandwich Scandal at the Heart of the World’s Greatest Golfing Event.
Luke Fater captures the essence of the pimento cheese scuttlebutt. The Masters is an “event so wedded to perfection, so shrouded in its own tradition, is surely one of the last places you’d expect to find successive episodes of food-based spite politics. Yet here we are.”
Why do pimento cheese sandwiches cost $1.50 at the Masters?
In my interview with Yahoo, I share with you my expertise on the $1.50 pimento cheese sandwich. When golf patrons visit the Masters tournament for the first time, they can not believe how inexpensive concession stand food is.
Most sporting events jack up food prices to an unbelievably high price because they know they have a captive buyer.
However, Augusta National concession stand prices are always low and the food is always fantastic. They serve in simple bulk style to keep prices so low as a service to their patrons, the average joe like you and I. For a mere $1.50, you can enjoy the famous pimento cheese sandwich.
🥇 Augusta National focuses on perfection, not big and showy but simple perfection in every tiny detail, just like this pimento cheese sandwich recipe.
What is the official sandwich at the Masters?
The pimento cheese is known as the official Masters sandwich because golf patrons purchase it more than any others served. It’s been this way for over 40 years. Golf fans love pimento cheese!
Get Famous Augusta Golf Copycat Recipe Book
Want to skip printing all the Masters recipes? Get a copy of the Famous Augusta Golf Copycat Recipes in printable PDF or Kindle version. Learn the recipe’s history, tips for making the recipe, and print beautiful golf-themed recipe cards. Your friends and family will love these!
#️⃣ Need to make a big batch? I can help. In the recipe card below, all you have to do is tap 2X to double or 3x to triple this recipe. The amounts for each ingredient will change, then hit the print button. Or, if you prefer, slide over the sleep mode tab to prevent your phone screen from going dark. It’s that easy!
If you host a Masters Party or make some of my Masters-themed recipes, be sure to leave a star rating for the recipe or leave a comment. This helps others find my Masters content. Also, I would love to see some pictures, tag me @intentinalhospitality on Instagram, Pinterest, and Facebook.
The Famous Masters Pimento Cheese Recipe
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 4 oz cream cheese, soften to room temperature
- 1/2 cup mayonnaise
- 4 oz jar pimientos, small diced in jar, drained
- 1 teaspoon onion, very finly minced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 slices white bread
Instructions
- Begin by combining all the ingredients except the diced pimentos into a medium size bowl.Â2 cups sharp cheddar cheese, 1 cup Monterey Jack cheese, 4 oz cream cheese, 1/2 cup mayonnaise, 4 oz jar pimientos, 1 teaspoon onion, 1/4 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Mix with a large wooden spoon until the pimento spread is smooth and creamy.Â
- Next, drain the pimentos in a fine mesh strainer. Discard the juice.Drain pimentos in a fine mesh strainer.
- The mixture should be smooth and creamy.
- For authentic Masters Pimento Cheese, serve as a sandwich on white bread.
Assembling The Sandwich
- Lay two slices of bread on your cutting board. Scoop 1/3 cup of the pimento cheese onto the slice of white bread.
- Using the back of your spoon or a butter knife, spread the pimento cheese evenly over the bread slices up to the edges of the crust.Â
- Cut the sandwich in half to form two triangles.Â
- Place the sandwich in a green wrapper. I like to use these green sandwich bags. Again, the green bag makes it authentic.Â
Equipment
This post was first published in 2013. Updated with new images, tips, and history info surrounding the Masters in February 2023.
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the Masters pimento cheese does not use Duke’s mayo. On the ingredient list on the wrapper, the mayo has lemon juice in it. Dukes does not have lemon juice as its acid. it has vinegar.
Not if you’re looking at the same wrapper I am on this page. The Mayo listed on the wrapper has vinegar, not lemon juice. Could be Duke’s, could also be a restaurant brand.
No self-respecting Southerner would EVER use anything but Dukes Mayonnaise. The taste and texture is NOT like Hellman’s and obvious in a New York Second. I suggest anyone who is trying to brake the recipe go back and try the recipe with Dukes and then let a Southerner try it. I bet they will call it “perfect.”
William
I 100 % agree with you, William. Love my Dukes mayo! This is a copycat recipe though. The original recipe from Wife Savers is lost, and others have tried to copy and serve it at masters for years. On the National’s wrapper ingredients list in 2014, they list the following for the mayo in the sandwich: soybean oil, distilled vinegar, egg yolks, water, sugar, salt, calcium disodium EDTA, and natural flavoring. Glancing on the Dukes ingredients = soybean oil, egg yolks, water distilled, cider vinegar, salt oleoresin, EDTA (protects flavor) Bit different but…… who knows.
Looking at a wrapper from 2000 which would be the Wife Savers recipe, the Mayo portion has Soybean oil, Water, Whole Eggs, Vinegar, Egg Yolks, Salt, Sugar, Lemon Juice Concentrate, Natural Flavor, Calcium Disodium EDTA (To Protect Flavor), Paprika.
If Wife Savers nailed the Rangos version after they figured it out based on the frozen batch, then everything people are putting out there today is inaccurate. Going off the 2000 wrapper, they list American Cheese and Swiss Cheese. There’s no mention of Cheddar, Monterey Jack, Onion, Garlic Powder, Cayenne, Salt, or Black Pepper.
The reason my recipe is different is that I have a 2016 wrapper in my boxes of Master memorabilia along with pictures of the wrapper. Honestly, the flavor and texture were much better when I went to the tournament in the 70s and 80s as a kid. I would love to challenge the National to bring back the traditional recipe. Mass production has definitely changed a classic tradition. However, we must factor in 75% of the taste of their beloved pimento cheese sandwich is really about the ambiance of eating it at Augusta National.
Hey Kelley,
I’m writing an article on the pimento cheese sandwich for Gastro Obscura, and I’ve interviewed Gina and will be featuring her recipe in the article. I wanted to ask a couple quick questions:
1. Have you eaten a pimento cheese at the Masters? If so, what year/s?
2. Does this recipe (assuming you made and tried it) taste similar to the one you remembered eating at the Masters?
Feel free to shoot me an email. Thanks!
Luke
Your recipe looks great! Thank you, I’m copying it right now.
Thanks, I hope you enjoy it. It’s a classic just like the Augusta National.
Hey BBJ,
I’m writing an article on the pimento cheese sandwich for Gastro Obscura, and I’ve interviewed Gina and will be featuring her recipe in the article. I wanted to ask you a couple quick questions:
1. Have you eaten a pimento cheese at the Masters? If so, what year/s?
2. Does this recipe (assuming you made and tried it) taste similar to the one you remembered eating at the Masters?
Feel free to shoot me an email. Thanks!
Luke
Pimento juice or no
If you’re pimentos have a lot of juice I would say yes. But I wouldn’t worry about getting it completely drained. The Augusta National’s is very creamy so a good bit of mayo and juice won’t hurt achieving this
Hi Lauren!
I’m writing an article on the pimento cheese sandwich for Gastro Obscura, and I’ve interviewed Gina and will be featuring her recipe in the article. I wanted to ask a couple quick questions:
1. Have you eaten a pimento cheese at the Masters? If so, what year/s?
2. Does this recipe (assuming you made and tried it) taste similar to the one you remembered eating at the Masters?
Feel free to shoot me an email. Thanks!
Luke
What type of Swiss Cheese? How do you define Swiss cheese? Is that a type of cheese in USA or is that cheese with holes in? You surely don’t mean cheese from Switzerland, they have more than one type.
I wish I had access to cheese made in Switzerland! I did mean the kind you get inexpensively at the US grocery with holes in it. aka ~ the mouse cheese ;)
I haven’t been to The Masters to see how this compares, but this recipe tastes absolutely delicious!! And it’s the only recipe I have found that follows the actual ingredients listed on the real Masters packaging. Thank you to the author for doing the research!
You are welcome! I have grown up in Augusta and we love sharing our beautiful golf tournament with the world, including a little bit of yummy food for those that can not get to the tournament.
Probably the best Pimento Cheese I’ve ever tasted.
I’ve tried so many recipes in search of the one that most appeals to me….and this is IT!
Thanks for the history and the recipe.
Look forward to enjoying for many years to come.
Thank you so much! This means a lot to me. I have one thing that I like to do to spice it up. Have you had the pimento cheese with jalapenos? I can my own sweet and spicy jalapenos called Cowboy Candy. I add two or three tablespoons of diced cowboy candy to my batch of pimento cheese and it becomes addictive. lol
recipe for cowboy candy please!
Here is the recipe for the Cowboy Candy. It’s great poured over a block of cream cheese for a cracker dip too!
Someone commented about Swiss cheese but I do not see it in the above recipe…..please help
I just looked at the green wrapper bag from a pimiento cheese sandwich I got at the Masters last week. There is defiantly no swiss cheese in the ingredients.
I’ve never been to The Masters, but this pimento cheese recipe is delicious! Great flavor, and just a hint of heat to intensify everything. No wonder people got upset when they changed the recipe!
I’m glad you enjoyed it. Try some of my Cowboy Candy chopped up in there. It makes a great spicy Pimento Cheese. The Masters is all about traditions, and to the patrons, that includes the concession stands. :)
Can I mix this up the day before?
Susan, absolutely it can be mixed up the day before. Just keep in an airtight container in the fridge. Augusta National has so many sandwiches sold each day that they make the sandwiches up ahead and keep them ready to be taken to each concession stand. I think this is a key as to why they are so good. The white bread stays soft from the spread. They keep them individually wrapped in their green wrappers.
onion powder or dried minced onions? thanks!!
Hey David, The Masters has “onions” on their ingredient list. You can not see or taste fresh onions when you eat the pimento cheese so I suggest slicing it really thin and then chop into small pieces. Make it a few hours before you plan on eating it so the fresh onion will infuse throughout the spread.
You don’t have to chop the onion..on the finest part of your grater..grate the onion and just use the juices from it. Been making mine like this for years(it’s my secret ingredient..lol).. everyone love it!
Oh my goodness, Janice, what a great idea! This would also work for some of my other recipes that I serve to my “onion texture hater” family members. I tried to hide onions from one of my 6 kids for years. Even as an adult, he still swears he can feel them in my chili no matter how small I cut them. Thanks for sharing!
Gina, thank you very much, I really appreciate being able to share all your recipes and tips.
Thanks, Martha. I’m always looking for new idea for recipes to try, so let me know if you have something.
Being there is part of the recipe…
Adrienne, you are absolutely right! I need to add this to the recipe card.