There won’t be a long write up here. There has been an ongoing discord on social media that no one reads the intro stories about how recipes were passed down through generations, and that people just want to know how to cook what you’re going on and on about. So I’m not going to write any short novel, I’ll just give my recipe for pimento cheese.
The only thing that I will say is that the influence for me to post this recipe now is due to a podcast recording I just did with my internet golf friend, Will Bardwell on his Lying Four podcast. As a part of his pre-Master podcast episode we talked about pimento to cheese and its ties to The Masters and Augusta National.
I always make myself a big bowl of pimento cheese on the Sunday of The Masters to enjoy with sandwiches on white bread or on crackers with a bit of prosciutto.
Pimento Cheese
Prep
Total
Yield 6-8 Servings
Ingredients
- 3 cups shredded sharp cheddar cheese
- ½ cup mayonnaise
- 4 oz. jar pimentos (drained)
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Creole seasoning
- 2 teaspoon hot sauce
- 2 tablespoon cream cheese (optional)
- 2 tablespoon minced chives (optional)
Instructions
- Combine the shredded cheddar cheese, mayonnaise, pimentos, Worcestershire sauce, Creole seasoning, and hot sauce (add the optional cream cheese and fresh chives)
- Some will say you should let Pimento cheese rest overnight in the fridge, I am not one of those people, eat it as soon as you like in a sandwich with white bread or on crackers with prosciutto
Notes
Cream cheese is optional if you want to add a bit more creaminess
Fresh chives are optional if you want to add some freshness
Courses Snack
As always thank you for taking a few moments from your day to read over this and I hope that you are able to try this recipe sometime and that you enjoy it. Feedback is always welcome and appreciated.
Have a blessed day,
Benjamin
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