Appetizers
This Augusta Masters' pimento cheese recipe delivers the perfect balance of sharp cheddar, sweet pimento peppers, and creamy mayonnaise—just like the iconic spread you'd find at a Georgia golf tournament.
The secret lies in the right ratio of ingredients and a touch of cayenne for that signature kick that makes it irresistible. I've perfected this version over years of Southern cooking, ensuring every bite is creamy yet crunchy, tangy yet rich.
The beauty of this recipe is its simplicity—just five core ingredients come together in minutes to create a spread that's as versatile as it is delicious. Sharp cheddar provides the bold, tangy base, while pimento peppers add that signature sweet heat.
A high-quality mayonnaise binds everything together, creating a smooth yet slightly textured consistency that's perfect for dipping, spreading, or stuffing. The addition of garlic powder and a pinch of cayenne elevates the flavor profile to restaurant-quality levels.
What you'll end up with is a pimento cheese that's smooth, creamy, and just slightly spicy—ideal for sandwiches, crackers, or as a dip for fresh vegetables. The texture is velvety yet has a satisfying bite from the finely chopped pimento peppers, making it a crowd-pleaser at any gathering.
This recipe is foolproof and delivers consistent results every time, whether you're serving it at a tailgate party or enjoying it with a simple plate of crackers.
Once made, this pimento cheese keeps well in the refrigerator for up to a week, allowing you to enjoy it throughout the week without worrying about spoilage. For best results, store it in an airtight container and give it a stir before serving to maintain its creamy texture.
It's the kind of recipe that becomes a staple in your kitchen, offering a taste of the South with every bite.
Ingredients for augusta masters pimento cheese
Five ingredients transform into the iconic Augusta Masters pimento cheese spread.
| Ingredient | Amount | Notes |
|---|---|---|
| Sharp White Cheddar Cheese 🧀 | 8 oz | Finely grated, aged 6+ months |
| Pimento Peppers 🌶️ | 4 oz | Finely chopped, jarred preferred |
| Mayonnaise 🥫 | 1 cup | High-quality, full-fat preferred |
| Garlic Powder 🧄 | 1 tsp | Freshly ground for best flavor |
| Cayenne Pepper 🔥 | ¼ tsp | Adjust for desired heat level |
| Sea Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For smooth texture and richness |
The cheddar is non-negotiable—sharp white cheddar aged at least 6 months gives that signature tang. I grab mine from Whole Foods or my local Southern specialty grocer—they carry the good stuff. Pimento peppers? Jarred is best—those little cans of chopped peppers have the perfect texture. If you're feeling fancy, you can chop fresh pimentos, but jarred saves time and keeps the flavor consistent. The mayonnaise matters too—Duke's or Hellmann's are my go-tos, but anything full-fat works. Skip the low-fat versions—they're a crime against Southern cooking.
No pimento peppers? Sweet red bell peppers chopped fine will get you close, though the flavor won't be identical. Short on cheddar? Colby Jack at half the amount adds creaminess, but you'll lose that sharp bite. The cayenne is where you can play—start with a pinch and add more if you're feeling spicy. Garlic powder is non-negotiable for that subtle kick, but if you're a garlic lover, add a minced clove for extra depth. The olive oil is the secret weapon—it keeps everything creamy without making it greasy. Trust me on this one.
This keeps beautifully in the fridge for up to 1 week, but honestly, it disappears faster than that. Store it in an airtight container with a layer of plastic wrap pressed right on top to keep that creamy texture. For tailgates or parties, I double the batch—it's always a crowd favorite. Freezes for up to 3 months if you're planning ahead, but it's best enjoyed fresh. Pro tip: give it a good stir before serving to keep those cheddar bits evenly distributed.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this combo—sharp cheddar, mayo, and those little pimento peppers do all the work. No fancy techniques, just blend, taste, and adjust. The cayenne and garlic powder sneak in the depth without extra effort.
- Sandwich Game-Changer: That creamy, slightly spicy kick turns plain bread into something special. Slather it on toast for brunch or stuff it in biscuits—it’s the secret weapon I keep in my fridge for lazy mornings.
- Party Crowd-Pleaser: Between us, it’s the one dish that never gets left at gatherings. Serve it with crackers for a snack spread or as a dip for veggies—everyone asks for the recipe, and I happily share.
- Budget Stretch: Sharp cheddar and mayo are pantry staples, and a jar of pimentos lasts forever. I make a big batch, portion it out, and freeze half—no waste, just flavor whenever I need it.
Step-by-step instructions for Augusta Masters' pimento cheese
This Southern classic delivers perfect balance between sharp, creamy cheese and sweet, tangy pimento peppers.
Grate the Sharp White Cheddar Cheese
Use a box grater to finely grate the 8 oz Sharp White Cheddar Cheese. I like to use the small holes for a smooth, even texture that blends perfectly with the other ingredients. Work in batches if needed, but don't rush—you want uniform shreds that melt beautifully. Transfer the grated cheese to a large mixing bowl as you go.
Here's the thing—if you're using pre-shredded cheese, don't use it. The anti-caking agents create a grainy texture that ruins the silky smoothness of this recipe. Freshly grated cheese makes all the difference in achieving that authentic Augusta Masters texture.
Combine Cheese and Pimento Peppers
Add the 4 oz finely chopped pimento peppers to the grated cheese. I prefer jarred pimento peppers because they're consistently chopped and have the perfect balance of sweetness and tang. If using fresh pimentos, chop them extremely fine—you want them to disappear into the cheese rather than create texture.
Use a silicone spatula to gently fold the pimento peppers into the cheese. This prevents breaking up the cheese too much, which can make the final spread watery. The mixture should look like a chunky, speckled cheese blend with no large pimento pieces visible.
Add the Mayonnaise and Seasonings
In a separate small bowl, whisk together the 1 cup mayonnaise, 1 tsp garlic powder, 0.25 tsp cayenne pepper, and 0.5 tsp sea salt. I always use full-fat mayonnaise for the richest texture and flavor. Add the 1 tbsp extra-virgin olive oil to this mixture as well—it helps create that signature smooth, velvety consistency.
Now pour this seasoned mayonnaise mixture over the cheese and pimento pepper blend. Use the silicone spatula to gently fold everything together until completely combined. Be careful not to overmix—just until the mayonnaise is fully incorporated and you see no dry cheese pockets remaining.
Chill for Perfect Texture
Cover the mixing bowl with plastic wrap and refrigerate for at least 2 hours. This chilling time is crucial—it allows all the flavors to meld together and creates that perfect spreadable consistency. I often make it the night before so it's ready to serve cold from the fridge.
Pro tip: If you're in a hurry, you can chill it for 30 minutes in the freezer, but I don't recommend this for the best texture. The longer it chills, the better the flavors develop. When ready to serve, give it one final stir to ensure everything is evenly distributed.
Serve with Southern Flair
Scoop the pimento cheese onto a serving platter or directly onto toasted bread. For the perfect presentation, I like to serve it with warm, crusty bread or crackers. The contrast of the warm bread against the cool, creamy cheese is what makes this dish truly special.
You'll know it's perfect when each bite delivers that perfect harmony of sharp cheddar, sweet pimento peppers, and rich mayonnaise. The texture should be smooth yet spreadable, with just enough bite from the finely chopped pimento peppers. Enjoy immediately while it's at its peak creamy consistency!
Pro Tips For Making Augusta Masters Pimento Cheese
- CHOP CHEESE SMALL: I learned this the hard way—big chunks of sharp white cheddar don’t melt evenly. Pulse it in a food processor until it’s pea-sized or smaller, then pulse again after mixing with mayo. That’s the only way to get that silky, uniform texture Augusta Masters fans expect.
- DRAIN PIMENTOS WELL: Skip the jar of pimentos packed in oil—it’ll make your cheese greasy. Drain canned pimentos in a sieve for 5-10 minutes, then blot them dry with a paper towel. Wet pimentos add moisture you don’t need, and the flavor gets muddled.
- MIX BY HAND: Food processors make pimento cheese clumpy. Use a sturdy wooden spoon and mix over a double boiler (or a heatproof bowl over simmering water) until the cheese melts completely. Stirring by hand gives you control—no lumps, no graininess.
- SALT THE CHEESE: Sharp white cheddar is already salty, but don’t skip this step. Sprinkle ½ teaspoon of kosher salt directly over the cheese before mixing—it balances the heat from cayenne and garlic powder. Taste as you go; you’re aiming for a bright, clean finish, not a salty one.
Make-ahead tips for leftovers
Night-Before Prep
Make this pimento cheese the night before your gathering—it tastes even better after flavors meld overnight. After mixing all ingredients, transfer to an airtight container (I use glass Pyrex) and press plastic wrap directly on the surface to prevent a skin from forming.
Store in the fridge for up to 24 hours—this chilling time develops deeper flavor and perfect spreadable texture. Trust me, your guests won't believe it's homemade! 💫
Tailgate Party Hack
For game day or tailgates, double the recipe and store in two quart-sized mason jars (sealed tightly). Keep one jar in the fridge for immediate use and freeze the other for up to 3 months.
Thaw overnight in the fridge before serving—this maintains that creamy consistency without getting watery. Pro tip: Pack jars in a cooler with ice packs for easy transport. 🏈
Freezer Storage
Portion into 1-cup servings in freezer-safe containers or heavy-duty freezer bags (leave 1-inch headspace for expansion). Label with the date—it stays fresh for 3 months when stored at 0°F or below.
To serve, thaw in the fridge overnight, then give it a good stir before using. The texture remains creamy if you avoid microwave reheating. ❄️
Reheating Secrets
If you must reheat, use the stovetop method for best results. Transfer to a small saucepan over low heat, adding 1-2 tbsp water to prevent sticking. Stir gently until warmed through (10-15 minutes max).
Never microwave—it makes the cheese greasy and loses that signature smoothness. Always taste and adjust seasoning after reheating. 🔥
Make-Ahead Serving
For buffets or potlucks, portion into small ramekins and refrigerate. When guests arrive, simply scoop directly onto plates or crackers—no last-minute prep needed. I like to serve it alongside warm biscuits or toasted sourdough for that authentic Southern touch.
The contrast of warm bread and cool cheese is pure magic. 🥖
Batch Prep Tips
When making large batches, divide the mixture into two mixing bowls and alternate folding to ensure even distribution of ingredients. Use a silicone spatula for clean transfers between bowls.
For extra-large gatherings, consider making three batches—this keeps the texture consistent and prevents overmixing. Label containers with the date to track freshness. 📅
Nutrition facts
Frequently asked questions
Can I substitute jarred pimento peppers with fresh ones?
You can use fresh pimento peppers, but they need to be chopped extremely fine—almost paste-like—to avoid texture issues. Jarred pimentos are ideal because they're pre-chopped and have the perfect balance of sweetness and tang. If using fresh, remove seeds and membranes first, then chop until nearly invisible.
Why does my pimento cheese get watery after mixing?
Watery texture usually happens from overmixing or using pre-shredded cheese (which contains anti-caking agents). Always grate cheese fresh and fold ingredients gently with a silicone spatula. Chill for at least 2 hours—this helps thicken the mixture naturally. For extra insurance, add 1 tbsp cornstarch mixed with the mayo.
How spicy should this pimento cheese be?
The cayenne adds a subtle kick—start with ¼ tsp for mild heat, then adjust to taste. For extra heat, add ½ tsp smoked paprika or a dash of hot sauce. The pimento peppers themselves provide sweetness, so the cayenne just enhances without overpowering. Taste as you go!
Can I make this without mayonnaise?
Traditional pimento cheese relies on mayo for its signature creamy texture, but you can substitute with Greek yogurt (for tang) or sour cream** (for richness). Use ½ cup instead of 1 cup mayo—these alternatives are thicker. The flavor will shift slightly but still be delicious. For best results, add 1 tbsp lemon juice to balance.
What's the best way to serve Augusta Masters-style pimento cheese?
This spread shines on toasted sourdough or brioche for sandwiches, or with water crackers and pickles for appetizers. For a true Augusta experience, serve it with hot tea or sweet tea—the Southern combo is unbeatable! It's also perfect as a dip for veggie sticks or pretzel crisps.