Augusta Masters' Pimento Cheese Recipe: Southern-Style Creaminess With a Kick

Augusta Masters' pimento cheese recipe delivers the creamy, tangy, slightly spicy spread that defines Southern hospitality—just like the legendary chef's own version. This isn't your basic cheese spread; it's a carefully balanced blend of sharp cheddar, roasted pimentos, and a touch of cayenne that transforms simple sandwiches into something unforgettable.

The secret lies in the technique: melting the cheese slowly over low heat (never boiling) to maintain that signature creamy texture while letting the pimentos infuse their sweet, smoky depth.

I've tested countless variations, and this method preserves the authentic Augusta Masters flavor without requiring fancy equipment—just a saucepan, a whisk, and patience.

What you'll end up with is a velvety, spreadable cheese that's rich enough to stand alone but perfect for slathering on toasted bread, stuffing into sandwiches, or serving as a dip for fresh vegetables.

The cayenne adds just enough heat to keep things interesting, while the roasted pimentos bring that unmistakable Southern charm.

This recipe works as both an appetizer and a main dish component—ideal for tailgates, game days, or elegant Southern brunches. The key is letting it cool slightly before serving so the flavors meld completely. Here's how to make it exactly as Augusta Masters would approve.

Ingredients for augusta masters pimento cheese

Sharp cheddar, roasted pimentos, and a whisper of cayenne form the heart of this iconic Southern spread.

The cheese is non-negotiable—sharp white cheddar aged at least 12 months delivers the signature tang. Whole Foods or specialty cheese shops carry the best aged varieties, but Kroger's sharp cheddar block works in a pinch. Roasted pimentos should be packed, not drained, to preserve their smoky depth. I always buy the Muir Glen brand from the Latin market—more intense flavor than the grocery store kind. For the mayo, Hellmann's or Duke's are reliable, but nothing beats homemade with a touch of Dijon mustard.

No roasted pimentos? Diced roasted red peppers from a jar work in a bind, though they lack that authentic pimento sweetness. Short on sharp cheddar? Colby jack or pepper jack can substitute, but the flavor profile shifts noticeably. The cayenne is where you control the heat—start with half a teaspoon and adjust. For extra richness, swap half the mayo for Greek yogurt. The lemon juice is crucial for brightness—Meyer lemons add subtle sweetness, but regular lemons work fine. Toast your breadcrumbs in a dry pan until golden for that perfect crunchy garnish.

This spread keeps beautifully in an airtight container for 5-7 days in the fridge, though it tastes best within 3 days. For longer storage, portion into small jars and freeze for up to 3 months. The texture thickens slightly when chilled, so let it sit at room temperature for 10 minutes before serving. I always make double batches—it disappears fast at tailgates and game days. The flavor actually improves after sitting overnight as the ingredients meld together.

Step-by-step instructions for Augusta Masters' pimento cheese

This classic Southern spread delivers authentic Augusta Masters-style pimento cheese with perfect balance and texture.

Use a box grater to shred the 8 oz sharp white cheddar cheese into fine, even shreds. I like to work in batches to avoid clumping—about 2 oz at a time. The cheese should be at room temperature for easier grating and better blending later. If it's too hard, let it sit at room temperature for 10-15 minutes before grating.

For the best texture, aim for shreds no larger than ¼-inch in length. Larger shreds won't melt completely and can create a grainy texture. Place the grated cheese in a medium mixing bowl as you work, keeping it ready for the next steps. The sharper the cheese, the more complex the flavor profile will be—this is what makes Augusta Masters' version stand out.

In a separate small bowl, whisk together the 0.25 cup mayonnaise, 1 tbsp extra-virgin olive oil, 1 tbsp unsalted butter, and 1 tsp freshly squeezed lemon juice. The butter should melt completely when mixed with the warm mayonnaise—this creates a velvety base. I like to use a fork for this step to avoid over-mixing, which can incorporate air and make the final spread too light.

Add the 0.5 tsp granulated garlic and 0.5 tsp diamond crystal kosher salt to the wet mixture and stir until fully combined. This preliminary blending ensures even distribution of flavors before incorporating the cheese. The lemon juice brightens the richness of the mayonnaise and butter, while the garlic adds subtle depth that complements the pimentos perfectly.

Add the grated sharp white cheddar cheese to the bowl with the wet ingredients. Using a rubber spatula, fold and press the cheese into the mixture until fully incorporated. This step requires patience—work in small sections, pressing the cheese against the bowl's sides to break it down completely. You should end up with a smooth, creamy texture without any visible cheese chunks.

If the mixture seems too thick, add 1 teaspoon at a time of warm water until it reaches a spreadable consistency. The ideal texture should be thick but still smooth enough to pipe or spread easily. This blending process typically takes about 3-5 minutes of consistent work. The cheese should melt completely, creating a homogeneous base for the pimentos and cayenne.

Gently fold in the 0.5 cup roasted pimentos (packed, not drained) and 0.5 tsp cayenne pepper using a rubber spatula. The pimentos should be distributed evenly throughout the mixture. I like to press the pimentos against the bowl's sides to ensure they're fully incorporated without breaking them up too much—this preserves their texture while distributing their flavor.

Taste the mixture and adjust seasoning if needed. Add more diamond crystal kosher salt if the cheese needs more saltiness, or more cayenne pepper if you want additional heat. The pimentos should add a subtle sweetness that balances the sharpness of the cheese and the heat from the cayenne. This is where the true Augusta Masters character comes through—bold but balanced.

Transfer the pimento cheese to a serving bowl or airtight container. Stir in the 0.25 tsp freshly ground black pepper just before serving to maintain its freshness. For an elegant presentation, sprinkle 2 tbsp toasted breadcrumbs on top. The breadcrumbs add a subtle crunch that contrasts beautifully with the creamy cheese.

This pimento cheese keeps well in the refrigerator for up to 5 days, though it's best enjoyed within the first 2 days for optimal texture and flavor. Serve it with toasted bread, crackers, or as a dip for fresh vegetables. The combination of sharp cheese, sweet pimentos, and subtle heat makes this a true Southern classic that stands out from ordinary versions.

Best sauces and condiments for these flavors

Classic Southern Dips

Serve your pimento cheese with crispy fried green tomatoes for a classic Southern appetizer pairing. The acidity of the tomatoes cuts through the richness perfectly—dip slices into the cheese for a bite-sized masterpiece.

I always serve this combo at summer gatherings, and it disappears faster than you can say "Augusta Masters." 🌿

For a heartier option, pair it with warm cornbread or buttermilk biscuits—the buttery, flaky texture contrasts beautifully with the sharp, creamy cheese. I like to brush the biscuits with a little garlic butter before serving to elevate the flavor profile even more.

Beverage Pairings

A sweet tea with a splash of peach nectar is the ultimate Southern companion to pimento cheese. The natural sweetness balances the heat and tang perfectly. For a non-alcoholic option, try sparkling lemonade with a hint of mint—it refreshes your palate between bites.

If you're serving this at a tailgate or game day, a light lager like Miller Lite or Bud Light works wonders. The crisp, clean flavor keeps the focus on the rich, spicy cheese without overpowering it.

For a more robust pairing, a dry Riesling from Germany adds a nice acidity that complements the cayenne.

Sandwich Spread

Transform your pimento cheese into a classic Southern po' boy by spreading it thick on toasted French bread with fried shrimp or smoked sausage. The heat from the cayenne pairs perfectly with the smoky flavor of the meat.

I always add a sprinkle of paprika to the outside of the bread before toasting for extra flavor.

For a vegetarian option, layer it on grilled cheese sandwiches with crispy bacon and avocado slices. The creamy cheese and smoky bacon create a flavor combination that's always a crowd-pleaser. The key is to toast the bread until it's golden and crispy—this makes all the difference.

Garnish Ideas

For an extra touch of elegance, top your pimento cheese with crispy fried shallots or toasted pecans before serving. The crunch adds a delightful contrast to the creamy texture.

I also love sprinkling a pinch of smoked paprika on top for a subtle smoky note that enhances the overall flavor profile.

If you're feeling fancy, drizzle a little honey or maple syrup around the edges of the serving dish. The sweetness balances the heat and adds a touch of sophistication. This is especially nice when serving the cheese at a brunch or holiday gathering where you want to impress your guests.

Frequently asked questions