A Springtime Favorite
Happy Masters Sunday, friends! By the time this post is published, we’ll know who this year’s winner is. Even though the tournament has passed, one of the best traditions remains – and it’s the perfect addition to your next spring fête!
The tradition of pimento cheese sandwiches served at The Masters is right up there with Mint Juleps at the Derby.
So, here’s how to make them:
What you’ll need:
1 8-oz package of mild cheddar cheese
1 8-oz package of sharp cheddar cheese
1/3 cup of Duke’s mayonnaise (add more if you need to)
1 jar of diced pimentos, undrained
1/4 tsp onion powder
1/4 to 1/2 tsp garlic powder (to taste)
1 tsp paprika
Salt and pepper to taste (we use Himalayan sea salt)
To pull it all together, mix your cheeses first. Then, mix in the mayo and pimentos. I use the whole jar with the juices. Finally, add your seasonings to taste.
If you’re feeling bold, add a few drops of your favorite hot sauce or dice a few pimento-stuffed olives for a little extra brininess.
Serve in a small bowl as a dip with your favorite crackers or on crust-less white bread for sandwiches.
We kept the crust on for these sandwiches so they’d be a bit less fragile when we bagged them. Bags and ties are from Party City.
Cheers, friends!
