The famous Masters Pimento Cheese Recipe is a traditional southern sandwich spread that has been served at the Augusta National golf tournament concession stands for over 50 years.
AUGUSTA’S PIMENTO CHEESE
Masters patrons know that going to the tournament is not just about golf, it’s also about the food. The Augusta National is a first class act that always delivers in every part of the experience of your visit. Our family jokingly says if Augusta National ran our government we would have the best run country in the world.
When we go to the course we strategically pace our eating for the day so that we can enjoy our favorite sandwiches such as their famous pimento cheese. We also buy all our drinks in the souvenir cup so we can take a little Masters home with us.
MASTERS PIMENTO CHEESE HISTORY
Wife Saver began to try and recreate Rangos’ pimento cheese. Wife Savers owner, Mr. Godfrey and team presented several batches to Augusta National, but just could not get it quite right. Something was missing. Luckily, a woman who worked for the tournament had frozen a batch of the original, and after comparing it to his version, Godfrey finally hit on a formula.
However, here we go again, the National changed vendors again. So, to create this recipe I brought my sandwich bag home and went at it, trying to create my own copycat recipe.
MASTERS PIMENTO CHEESE PRICE
New patrons to the tournament can not believe the price of the food once they are in the gates. Most sporting events jack up the prices of food to an unbelievable price because they know they have a captive buyer. However, not the Augusta National, their prices are always low and the food is always fantastic. For a simple $1.50 you can enjoy the famous pimento cheese sandwich.
COPYCAT MASTERS PIMENTO CHEESE RECIPE
For this recipe, I brought home my trash, yes my sandwich bag from the Masers. I wanted to create a close as possible copy cat recipe.
The simplicity is what makes it so good. No fluffy fillers, just good cheese, classic mayonnaise, a dash of seasonings, and pimientos.
To have a true classic Masters pimento cheese sandwich you must serve it on white bread. It’s the only time of the year I eat plain white bread, it’s just part of the experience!
It is also important to remember to shred your cheeses on a small grater setting and mix well until the pimento cheese becomes one emulsified spread.
PIMENTO CHEESE RECIPES
Using this pimento cheese recipe you can easily make these Pimento Cheese Crackers. These homemade crackers are perfect to serve as an appetizer or enjoy as a savory snack.
MASTERS RECIPES
Bring a little Masters Golf to your table! I have compiled the most FAMOUS AUGUSTA RECIPES associated with the traditions of golf in one cookbook. Learn the recipe’s history, get tips on making the recipe, and print beautiful golf-themed recipe cards. Your friends and family will love these!
- The Masters Egg Salad
- 7 Famous MASTERS Golf Tournament Recipes You Must Try
- Augusta National Sour Cream Pound Cake
- Pimento Cheese Crackers (using the Masters Pimento Cheese recipe)
- Arnold Palmer Drink
- Azalea Cocktail
- Green Jacket Salad Recipe
MASTERS PARTY IDEAS
Throwing a Masters viewing party with your golf enthusiast friends will be easy with these simple decorating tips, ideas for what to wear, and recipes to help you serve traditional foods from the Masters.
Masters Pimento Cheese 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 diced in jar, drained
- 1 tablespoon onion very finly minced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine all ingredients in a medium bowl and mix until smooth and creamy. Refrigerate for at least an hour to allow to firm.
- Serve on white bread
Nutrition
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.
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.