Wednesday, April 8, 2015

pimento cheese and the masters

Pimento Cheese Recipe {The Masters} // A Style Caddy

If you didn't know, the first Major of the year starts tomorrow and I cannot wait. It's my favorite of the four, mainly because I've been to Augusta National and the course is one of the prettiest I've ever seen.

There are a ton of fun facts to know about this tournament, but one really cool one is that the concession prices are insanely low. Like, so low that the most expensive thing on the menu is an import beer for $4. The best thing to get on the menu, and a classic, is the pimento cheese sandwich. As a Northerner, I had never had pimento cheese before, but since it's such a classic thing in the South and at the tournament, I had the sandwich and washed it down with some sweet tea. Both were great, but I absolutely loved the sandwich. I wanted to recreate it and whipped up this recipe that I think is a pretty similar version of the classic.


4 oz. cream cheese, softened and at room temperature
1/2 cup light mayonnaise
8 oz. sharp cheddar cheese, grated
4 oz. diced pimentos, drained
1/2 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp onion powder
1/4 tsp garlic powder

1. Stir the softened cream cheese and mayonnaise together in a large bowl until well combined.
2. Grate your block of sharp cheddar cheese and add it to the cream cheese and mayonnaise. {Don't get the shredded cheese at the store. It's worth it to grate it yourself and the end product is better!}
3. Add in the diced pimentos and all of your seasoning and spices. Mix everything together.
4. Chill for at least one hour and then serve.

This makes for a great sandwich by itself but would be good with crackers, Melba toast, or vegetables. Or you could go crazy and use it for a grilled cheese sandwich with tomatoes - YUM.

Pimento Cheese Recipe {The Masters} // A Style Caddy

Pimento Cheese Recipe {The Masters} // A Style Caddy

Pimento Cheese Recipe {The Masters} // A Style Caddy

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