Masters Pimento Cheese

4.75 from 4 votes

You don't have to be a golf lover to enjoy a delicious pimento cheese sandwich just like the ones served during Masters Week. With two types of cheese, cream cheese and pimentos, it's a taste of the Masters in every bite.

Course Appetizer

Cuisine American

Chill Time 2

Servings cups

Calories 258kcal

Author Lisa Bynum

Ingredients

2 cups shredded yellow extra sharp cheddar cheese
1 ¼ cups shredded Monterey Jack cheese
1 cup mayonnaise
6 ounces cream cheese softened
1 teaspoon finely grated onion or ½ teaspoon of onion powder
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper
3 tablespoons diced pimento peppers drained
1 loaf white bread

Instructions

Add the pre-shredded cheeses, mayonnaise, cream cheese, onion, salt, ground black pepper, garlic powder, and cayenne pepper to a large mixing bowl.
Mix everything by hand or on low using an electric mixer until everything is evenly combined.
Gently fold the pimentos into the cheese.
Season with additional salt and pepper if needed.
For the best flavor, chill the pimento cheese in the refrigerator for a few hours before serving.

Video

Notes

*two slices of white bread would add 154 calories, 1.9g of fat, 28g of carbohydrates and 284 mg of sodium.

Storage. Store any leftover pimento cheese in an airtight container in the refrigerator within two hours. Consume within five days.

Freezing. While freezing doesn't affect the flavor of pimento cheese, it does affect the texture. Mayonnaise and cream cheese separate when frozen, so the texture ends up lumpy and watery. If you do decide to freeze this, transfer it to plastic freezer bags and press out all the air before sealing. Thaw completely in the refrigerator. Giving it a quick whip with an electric mixer once thawed can help improve the texture.

** Recipe inspired by Intentional Hospitality and The Weekend Golfer.

Nutrition