Eating at The 2013 Masters, how little I know about golf and a deliciously unhealthy pimento cheese recipe

Pimento Cheese

Last weekend I had the opportunity to attend The Masters in Augusta, GA with my wife; however, I will not be discussing who won, Tiger’s rule infraction or the 14 year old golf prodigy Guan Tianlang.

Why? Because the last/only time I picked up a golf club was to sword fight with friends…….15 years ago. Jedi style.

I know some of you golf fans are yelling through your computers “What a waste!!!!”

Let me stoke the fire a little bit more. We watched Tiger at the end of the 13th and beginning of the 14th hole. As we were walking to the 15th a patron stopped and asked, “Did Tiger bogey that hole?” My response?

“You’re asking the wrong guy”.

He walked away with a puzzled look on his face.

But this is New South Food not New South Golf.

So….let’s talk about the food at The Masters.

The Masters sandwiches

It’s cheap!

Anybody who’s a golf fan would already know this but it was a pleasant surprise for us!

We had the following on the 2nd hole concession:

  • 2 16oz Beers $6
  • 2 Packages Cheese Crackers $2
  • 1 Bottled Water $1.50
  • 1 bag M&Ms $1
  • 1 Club Sandwich $2.50
  • 2 Pimento Sandwiches $3
  • 1 Bag of Chips $1

Grand Total: $17

I overheard some people claiming that although they enjoyed the prices, the Augusta National Golf Club who hosts The Masters, were really missing out on the opportunity to charge more. I disagree.

Keeping the prices low allows the patrons to spend money on the real cash king…souvenirs.

Not wanting to wait in line I asked my wife if we could just buy some merchandise online as presents. Once again my ignorance of all things golf and The Masters shines again. You can only get Masters merchandise once a year during the tournament and only at the shops inside the golf club.


Photo Credit:

But let’s get back to the food.

The Masters Pimento Cheese

Pimento Cheese at The Masters

No I don’t have the super-secret recipe. Apparently there’s some controversy over the Masters Pimento Cheese recipe. So this was not the “original” that everyone raves about but it was still very good.

I decided to create my own version which is a combination of several recipes I found online and then added some arugula and thick cut bacon to my sandwich to really jazz it up.

Is it healthy? Heck no! Is it southern and delicious? You bet!


Pimento Cheese Recipe

Rating: 51

Prep Time: 15 minutes

Pimento Cheese Recipe


  • 2 (8-oz) blocks extra sharp cheddar cheese, grated
  • 1 (8-oz) block jalapeno monterey jack, grated
  • 1 (8-oz) brick cream cheese, softened
  • 1 (7-oz) jar diced pimentos with juices
  • 1 tbs grated vidalia onion
  • 2 tbs honey
  • 1/2 cup mayo
  • Salt & freshly ground pepper, to taste


  1. Make sure to buy block cheese and grate it yourself. Hopefully you have a grater attachment on your mixer or food processor.
  2. Combine all ingredients in a bowl or stand mixer with paddle attachment and mix well.
  3. It spreads best when it's slightly warm but refrigerate in an airtight container between uses.
  4. Use as a dip or enjoy in a sandwich
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Disclaimer: The images in this post were from a google search for Masters Pimento Cheese.


  1. Heidi says

    Since the recipe calls for “monetary” cheese, does that mean it’s more expensive than regular Monterey?

      • Sheryle says

        Hi! Food Network Mag, April 2014 mentioned that Ted Godfrey now sells the original Master’s Cheese spread online at
        So, can I ask a couple of questions? What the heck is so special about these pimento cheese sandwiches? I’m 58 and I remember pimento cheese in a jar and some kind of sandwich meat. I never thought either were tasty!
        Is this spread somehow different then the bottle/meat stuff I remember?
        Also, I was wondering how many sandwiches your recipe makes, is there a “favorite” bread to use, and how long this is good for, stored in the refrigerator?
        Thanks. And I love the addition of the smokey bacon and arugula! It’s healthy right? because of the arugula? LOL.

        • says

          Honestly in my opinion it’s the overall experience. Being outside, at the masters and eating a sandwich that’s a staple. Now homemade pimento cheese is WAY better than store bought. This recipe will make enough for 6-8 sandwiches. Keeps in refrigerator for 2 weeks and white bread is the best to use!

  2. Ben Zeller says

    How many average sized sandwhiches would this produce? Sounds like a lot to me. Just wondering if cutting the recipe in half would be safe and still make around 10 sandwiches or so… Regardless this recipe sounds awesome and I’m really excited to try it.

    • New South Food Co says

      A LOT!

      Thanks for the heads up. I will add the yield to the recipe.

      Yes you could cut the recipe in half and still make 10 sandwiches. Just keep the ratios the same.

      Let me know how it works out for you.

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