Pimentos were first imported to the U.S. from Spain, until farmers down South were smart enough to grow the peppers in-house. Thus from its roots (literally), Pimento cheese is a southern tradition. So, with the Masters held each year in the southern city of Augusta, Georgia, it's no surprise to find Pimento Cheese sandwiches as a signature dish of the tourney. It also makes for a convenient picnic-type food for both the grazing players and spectators.
Everyone has their own Pimento Cheese recipe, and Augusta National Golf Club's specific blend remains a mystery to this day, but I like mine this way:
Ingredients:
2 cups Shredded Extra Sharp Cheddar Cheese (orange color is more traditional)
2 cups Monterey Jack Cheese
4 oz. Cream Cheese *
1/2 cup Light Mayonnaise
1 4 oz. jar of pimentos
1 teaspoon of finely grated Onion,with juices
* Fully loaded has the most flavor. If you are trying to go healthier, you can get the Light version, but I wouldn't recommend Fat Free because it loses the flavor altogether.
Directions:
In a medium sized bowl, combine together all of the ingredients (use that muscle).
Let chill for at least 2 hours (best after 1-2 days). Keeps for 7-10 days.
Serve it up with crackers and chips, or carrots and celery. My favorite is to make little sandwiches, white bread being the most traditional.
