Discover the beloved masters pimento cheese recipe that’s been stealing hearts at Augusta for decades — creamy, tangy, and ridiculously easy to make at home in just minutes.
Okay, real talk — the first time I tasted a pimento cheese sandwich at The Masters, I almost cried. It was that good. Now I make this at home every spring, and honestly, it never lasts more than an hour.
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Why This Masters Pimento Cheese Recipe Is Pure Magic
There’s something iconic about The Masters’ Pimento Cheese. It’s not fancy. There are no secret spices or hard-to-find ingredients. It’s just perfectly balanced — creamy, a little tangy, with that unmistakable sharpness from good cheddar.
The magic is in the simplicity. Cream cheese, mayo, sour cream, sharp cheddar, Parmesan, and pimentos come together in a way that’s way more than the sum of its parts. It’s the kind of spread that makes you want to eat the whole bowl with a spoon.
If you’re a fan of easy crowd-pleasers, you’ll also love this low-carb bacon cheeseburger casserole for your next game day spread.
Quick Overview
This is a cold, no-cook spread that comes together in under 10 minutes of active time. The result is ultra-creamy, rich, and packed with cheesy flavor. It’s perfect for sandwiches, crackers, veggie dipping, or honestly just a spoon.
Masters Pimento Cheese Sandwiches are best on soft white bread — that’s the classic way. But it also works beautifully as a dip or a burger topping. One batch makes enough to feed a crowd and still have leftovers for tomorrow’s lunch.
The Legendary Masters Pimento Cheese Recipe You’ll Crave All Year Long
Equipment
- hand mixer
- Mixing bowl
- spatula
- Refrigerator
Ingredients
Creamy Base
- ¼ cup Cream cheese room temperature
- ½ cup Mayonnaise
- ½ cup Sour cream
Seasoning
- ¼ tsp Garlic salt
Cheese
- 2 cups Shredded cheddar cheese freshly shredded preferred
- ½ cup Parmesan cheese freshly shredded
Mix-In
- ½ cup Diced pimentos drained and patted dry
Instructions
- Beat the room-temperature cream cheese with a hand mixer until completely smooth and fluffy, with no lumps remaining.
- Add mayonnaise, sour cream, and garlic salt, then mix until the mixture is fully combined, creamy, and silky.
- Fold in shredded cheddar, Parmesan, and diced pimentos using a spatula, mixing gently to maintain texture.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld and the spread to firm up before serving.
Notes
Ingredients
Here’s everything you need, laid out nice and simple. No specialty store required — your regular grocery trip covers all of this.
| Category | Ingredient | Amount |
|---|---|---|
| Creamy Base | Cream cheese, room temperature | 1/4 cup |
| Creamy Base | Mayonnaise | 1/2 cup |
| Creamy Base | Sour cream | 1/2 cup |
| Seasoning | Garlic salt | 1/4 tsp |
| Cheese | Shredded cheddar cheese | 2 cups |
| Cheese | Freshly shredded Parmesan cheese | 1/2 cup |
| Mix-In | Diced pimentos (drained) | 1/2 cup |
A Note on Ingredients
Room temperature cream cheese is non-negotiable here. Cold cream cheese will leave lumps, and lumps are the enemy of smooth, dreamy pimento cheese. Pull it out of the fridge about 30 minutes before you start.
Shred your own cheddar if you can. Pre-shredded bags are coated with anti-caking agents that can make the texture grainy. Freshly shredded melts and blends like a dream.
Step-by-Step Instructions
Step 1: Whip That Cream Cheese
Grab a hand mixer or stand mixer and beat the cream cheese on medium until it’s completely smooth and fluffy. This takes about 60 seconds. You want zero lumps before anything else goes in.
“Don’t rush this step. Smooth cream cheese is the foundation of the whole thing.”
Step 2: Add the Creamy Layer
Pour in the mayonnaise, sour cream, and garlic salt. Whip everything together until it looks like one unified, silky mixture. It should look almost like a light, savory frosting at this point — and yes, it smells amazing already.
The combo of mayo and sour cream is what gives this Pimento Cheese Sandwich Recipe its signature tang. Don’t swap one out for the other — you need both for the right balance.
Step 3: Stir In the Good Stuff
Switch to a spatula or wooden spoon. Fold in the shredded cheddar, Parmesan, and diced pimentos. Stir gently — you want to keep some texture in the cheese rather than mashing it all smooth.
The pimentos add little pops of sweet, mild pepper flavor throughout. Make sure they’re well-drained so they don’t make the mixture watery. Pat them with a paper towel if they seem extra wet.
Step 4: Chill and Let It Set
Cover the bowl and refrigerate for at least 30 minutes before serving. This rest time is where the magic happens — all the flavors meld together and the spread firms up to the perfect consistency.
Honestly, it tastes even better the next day. If you can wait that long. (Spoiler: most people can’t.)
Expert Tips for the Best Masters Pimento Cheese
Use Full-Fat Everything
This is not the recipe to go low-fat on. Full-fat cream cheese, real mayo, and full-fat sour cream give you that luscious, rich texture The Masters’ Pimento Cheese is famous for. Light versions just taste thin and sad.
Shred Parmesan Fresh
Skip the green can of pre-grated Parmesan. Buy a wedge and shred it yourself. Fresh Parmesan adds a nutty, salty depth that powdery pre-grated just can’t touch. It’s worth the extra two minutes.
Don’t Over-Mix
Once the cheese goes in, stir by hand. Over-mixing turns your beautiful shredded cheese into a paste. You want visible bits of cheddar throughout for the best texture in every bite.
Taste Before Serving
Give it a taste after chilling. Depending on your cheddar’s saltiness, you might want a tiny pinch more garlic salt. Adjust to your preference — this recipe is very forgiving.
Variations to Try
Spicy Kick Version
Add a pinch of cayenne pepper or a few dashes of hot sauce when you mix in the mayo. You can also fold in diced pickled jalapenos along with the pimentos for a bolder, spicier version that’s incredible on burgers.
Smoky Version
Swap half the regular cheddar for smoked cheddar. The smoky flavor pairs beautifully with the pimentos and gives the spread an almost barbecue-adjacent vibe. Perfect alongside something like this honey sriracha glazed chicken at your next cookout.
Bacon Version
Fold in 3–4 strips of crumbled crispy bacon right before serving. Don’t mix it in too early or it’ll get soggy. The salty crunch against the creamy cheese is absolutely ridiculous in the best way.
Troubleshooting
My Spread Is Too Thick
If it comes out thicker than you’d like after chilling, stir in an extra tablespoon of mayonnaise or sour cream. Mix gently and it’ll loosen right up to a spreadable consistency.
My Spread Is Too Thin or Watery
This usually happens when the pimentos aren’t drained well enough. Next time, drain and pat them dry. If it’s already thin, add a little more shredded cheddar and let it chill longer — the cheese will help firm it back up.
It Tastes Bland
Chilled foods need more seasoning than warm ones. If it tastes flat after refrigerating, add another small pinch of garlic salt or a tiny squeeze of lemon juice to brighten everything up.
How to Serve Masters Pimento Cheese Sandwiches
The classic Masters Pimento Cheese Sandwich uses soft, thin white bread with the crusts left on. Spread it generously — don’t be shy — and keep it simple. No lettuce, no tomato. Just cheese on bread, the Augusta way.
Beyond sandwiches, this spread is incredible on buttery crackers, stuffed into celery sticks, or dolloped on top of a hot baked potato. It also makes a killer grilled cheese — just slather it between sourdough slices and cook low and slow.
Looking for more easy, satisfying comfort food? This keto meatball parmesan casserole is another crowd favorite that comes together without any fuss.
Storage Instructions
| Storage Method | Container | How Long |
|---|---|---|
| Refrigerator | Airtight container | Up to 5 days |
| Freezer | Not recommended | Texture suffers when thawed |
Reheating Tips
This spread is best served cold or at room temperature — no reheating needed. If you’re making a warm grilled cheese with it, the spread melts naturally in the pan. Just let it come to room temp for about 15 minutes before spreading so it goes on easily.
No-Waste Kitchen Ideas
Got leftover pimento cheese? Stuff it into mini sweet peppers for a fast appetizer. Swirl it into scrambled eggs for an incredible cheesy breakfast. Or mix it into hot pasta for a quick, creamy pimento mac and cheese that’ll knock your socks off.
For a lighter pairing after all this cheesy goodness, try this refreshing creamy banana smoothie as a cool-down treat.
FAQs
What makes the Masters pimento cheese recipe different from regular pimento cheese?
The classic Masters Pimento Cheese uses a combination of cream cheese, mayo, and sour cream as its base, which creates an exceptionally smooth and creamy texture. The addition of freshly shredded Parmesan alongside sharp cheddar gives it a more complex, nutty flavor. It’s richer and more refined than many traditional Southern versions.
Can I make this pimento cheese sandwich recipe ahead of time?
Absolutely — and you should. The spread actually tastes better after it’s had time to chill and let the flavors develop overnight. Make it up to 2 days ahead and store it in an airtight container in the fridge. Just give it a quick stir before serving.
What bread works best for Masters Pimento Cheese Sandwiches?
Soft, thin white sandwich bread is the traditional choice, just like they serve at Augusta National. The softness of the bread lets the creamy spread shine without competing. That said, it’s also fantastic on toasted sourdough, croissants, or even between two buttery Ritz crackers for a snack-size bite.
Can I use a different type of cheese in this recipe?
Sharp cheddar is essential for that classic flavor — don’t skip it. But you can swap part of it for pepper jack if you want heat, or smoked gouda for a deeper, earthier profile. Just keep the Parmesan in there for balance. The more adventurous you get with the cheese, the more unique your version becomes.
Is this pimento cheese recipe gluten-free?
The spread itself is naturally gluten-free — all the ingredients are dairy and produce with no gluten-containing additives. Just double-check your mayo and sour cream labels to be safe, as some brands may have trace ingredients. Serve it on gluten-free crackers or bread and everyone at the table can enjoy it.
Try It and Share the Love
This masters pimento cheese recipe is one of those things you make once and then wonder how you ever lived without it. It’s easy, it’s fast, and it tastes like a little piece of Augusta in your own kitchen.
Give it a try this weekend — whether it’s Masters season or not. Then come back and leave a comment letting me know how it went. Did you go classic with white bread sandwiches? Add bacon? Make it spicy?
And if you loved it, share it on Pinterest so other pimento cheese fans can find their new favorite spread. Looking for more cozy, easy recipes? Don’t miss this crowd-pleasing no-bake banana pudding trifle for your next dessert craving.
