Augusta Masters' Pimento Cheese Recipe: Smoky Cheddar and Roasted Pepper Velvety Spread

This Augusta Masters pimento cheese recipe brings the bold, smoky flavors of Augusta National to your appetizer spread. 🌟 The velvety blend of sharp cheddar, roasted peppers, and a touch of cayenne delivers that signature Southern tang that pairs perfectly with crackers or grilled sandwiches.

I've perfected this version to capture the essence of the Augusta Masters—rich, slightly spicy, and impossible to resist.

The foundation of great pimento cheese lies in the cheese selection and blending technique. Sharp cheddar provides the perfect balance of tang and creaminess, while roasted pimentos add that signature sweet-spicy kick.

A splash of heavy cream or mayo helps create the ideal spreadable consistency, and a pinch of cayenne ensures just the right amount of heat. This recipe stays true to tradition while delivering restaurant-quality results at home.

What you'll end up with is a smooth, spreadable cheese mixture that's perfect for stuffing into sandwiches, slathering on crackers, or serving with fresh vegetables. The flavors deepen as it sits, making it even more irresistible.

This is the kind of appetizer that transforms any gathering into a taste of the South—bold, comforting, and full of character.

Whether you're hosting a golf-themed party or simply craving a taste of Augusta National, this pimento cheese delivers. It's versatile enough for game day or a casual brunch, and the recipe includes tips for customizing the heat level to suit your crowd.

Let's get started on creating this iconic Southern spread.

Ingredients for augusta masters pimento cheese

Sharp cheddar and roasted peppers create this iconic Southern spread—rich, smoky, and impossible to resist.

The cheese is everything here. Sharp white cheddar from Minnesota or Wisconsin delivers that signature tang—avoid mild cheddar, it won't cut through. Roasted pimentos? Bulk bins at Whole Foods or the red can at Kroger both work, but chop them yourself for even distribution. I always grab extra—half goes in the mix, half gets toasted on crackers. The heavy cream and mayo are non-negotiable for that signature velvety texture, so don't skimp on the full-fat versions.

No smoked paprika? Substitute half the amount of regular paprika plus a pinch of liquid smoke—it's a game-changer for that Augusta vibe. Short on pimentos? Roast red bell peppers yourself (toss halves on a baking sheet at 400°F for 20 minutes) and chop them fine. Want less heat? Cut the cayenne to 1/4 tsp, or swap for red pepper flakes at half the amount. The garlic powder can be fresh if you're feeling fancy—just mince 1 clove and toast it in the mixing bowl first (trust me on this).

This keeps beautifully—5-7 days in the fridge sealed tight, or 3 months frozen in a sealed container. I portion mine into small jars so it's ready for game day. For serving, a quick drizzle of extra-virgin olive oil and a sprinkle of freshly cracked black pepper takes it to the next level. Pro tip: Let it sit at room temperature for 15 minutes before serving—the flavors really sing after resting.

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

Here's how to make this iconic Southern spread with perfect texture and smoky depth.

Start by shredding the 1.5 lb Sharp White Cheddar Cheese using a food processor fitted with the shredding disc. I like to pulse it in batches to avoid over-processing—you want fine, even shreds, not cheese dust. The sharpness of aged cheddar is key here; it should have that tangy bite that defines authentic Augusta-style pimento cheese.

As you shred, give the cheese a quick sniff. If it smells sharp and slightly funky, you're golden. If it smells too milky, your cheddar might not be aged enough. The shredding process also helps release some of that delicious cheese fat that'll make your spread velvety.

While the cheese shreds, drain and chop the 0.5 cup Roasted Pimento Peppers if they're not already finely chopped. Here's the thing—I like to give them a quick toast in a dry skillet over medium heat for 30 seconds to intensify their smoky flavor. You'll know they're ready when they release their aroma and look slightly darker around the edges.

Don't over-toast or they'll burn and turn bitter. The peppers should be warm but still retain their vibrant red color. This step might seem small, but it makes a noticeable difference in the final product. Set them aside while you prepare the other ingredients.

In a large mixing bowl, combine the shredded cheddar, toasted pimento peppers, 0.25 cup Heavy Whipping Cream, and 0.25 cup Mayonnaise. Here's where the magic happens—I use a wooden spoon to gently fold everything together, pressing down on the cheese mixture to help it melt and incorporate. You want to work quickly but deliberately to get everything evenly distributed.

The mixture should start to come together almost immediately, forming a thick, spreadable paste. If it's too thick, add 1 teaspoon of heavy whipping cream at a time until it reaches that perfect smooth, velvety consistency. The goal is a texture that's spreadable but still holds its shape when you scoop it.

Now for the seasoning—this is where you build that signature Augusta flavor profile. Add the 1 tsp Smoked Paprika, 0.5 tsp Garlic Powder, 0.5 tsp Diamond Crystal Kosher Salt, 0.5 tsp Cayenne Pepper, and 0.25 tsp Freshly Ground Black Pepper all at once. Mix thoroughly with your wooden spoon, pressing down again to help the seasonings distribute evenly throughout the cheese.

Taste and adjust the seasoning if needed. I usually find the smoked paprika and cayenne give enough heat, but if you're serving to sensitive palates, you might want to reduce the cayenne slightly. The cheese should have a perfect balance of smoky, spicy, and tangy flavors that make your taste buds dance.

Creative variations of this dish

Classic Southern Twist

For a true Augusta Masters experience, add 1 tbsp hot sauce (like Crystal or Tabasco) to the finished mixture. This gives that signature Southern heat that pairs perfectly with fried chicken or biscuits. I like to fold it in gently to avoid overpowering the smoky cheddar. 🌶️

Cream Cheese Swirl

Mix in 4 oz cream cheese (softened) for a tangier, richer version that's perfect for sandwiches. Fold it in at the end to maintain that smooth texture. This variation works especially well with Reuben sandwiches or as a dip for pretzel bites.

Spicy Jalapeño Kick

Swap out half the pimentos for finely chopped roasted jalapeños (about 2 tbsp) for a fresh, spicy twist. Add 1 tsp adobo sauce from the jar for extra depth. This version is a crowd-pleaser at summer cookouts and pairs beautifully with cornbread.

Herb-Infused Version

Stir in 1 tbsp chopped fresh chives or 1 tsp dried thyme for an herbaceous note that brightens the rich cheese. I love this variation on charcuterie boards or as a spread for watercress sandwiches. The herbs cut through the fat beautifully. 🌿

Smoked Gouda Boost

Replace half the cheddar with sharp smoked Gouda for a deeper, nuttier flavor profile. This version has a more complex smokiness that works wonderfully with grilled meats or as a topping for baked potatoes. The Gouda adds a subtle sweetness that balances the heat.

Game Day Upgrade

For a football Sunday version, fold in 2 tbsp chopped pickled jalapeños and 1 tsp onion powder. The tangy pickles add a refreshing contrast to the rich cheese, making it perfect for sliders or deviled egg fillings. This is my go-to for tailgating! ⚡

Frequently asked questions