Grub Americana

The Masters Pimiento Cheese

Pimento cheese sandwich

My interpretation of the pimiento cheese recipe served annually for over 40 years at the Masters Gold Tournament in Augusta, Georgia. I believe you will enjoy.

Whatcha Need:

  • 10 ounces sharp cheddar cheese, grated
  • 6 ounces Pepper Jack cheese, grated
  • 1 garlic clove, rough chopped
  • 1 medium Kosher dill pickle, chopped
  • 1 jar pimentos (4 ounces), drained, chopped, and juice reserved
  • 1/4 teaspoon Tobasco sauce
  • A dash of Worcestershire
  • 1/2 cup Hellmann's Mayonnaise
  • Salt and ground black pepper to taste

Whatcha Do:

  1. In the bowl of a food processor, combine garlic, dill pickle, Tabasco, Worcestershire, and mayonnaise. Pulse until well combined and transfer mixture to a medium bowl.

  2. Add both cheeses, pimentos, salt and pepper. Mix by hand until all ingredients are well combined. If necessary add a small amount of pimento juice to make mixture creamier.

  3. Refrigerate for at least 4 hours before serving. Spread will keep for up to a week in the refrigerator.