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Spring has sprung, birds are chirping and the fairways are alive with golfers enjoying a round of 18. A beautiful picture, and perhaps a true one if you live south of the Mason Dixon Line. For us here in the bold north, we just got 6+ inches of snow yesterday and are experiencing record cold temperatures now, so it's looking more like January than April. That's not keeping us Minnesotan's down though. It's Masters Week and we're going to do what we gotta do to get in the spirit. I mean, check out this guy's dedication...and that form!
Now, I'm a fair weather golfer so if it's below 50 you certainly won't see me out on the links. So, while the past couple of years I've been getting my golf on and housing pimento cheese sandwiches in the clubhouse, this year I'll have to enjoy the Masters from the comfort (and warmth) of my own home an that means Masters Party.
I sat down yesterday and planned out our Master Party menu and decided the focal point will be Pimento Cheese three ways. The first, will of course be The Masters' staple, a pimento cheese sandwich. The second, my favorite version of deviled eggs, the pimento cheese deviled eggs. And finally, the third serving of pimento cheese will simply be as a dip with crackers and baby carrots to act as spoons to shovel mounds of that cheesy goodness straight into my mouth.
8 oz finely shredded sharp cheddar cheese
4 oz softened cream cheese
4 oz jarred diced pimento
3 T mayonnaise
2 T chopped chives (plus more for topping, optional)
pinch of red pepper flakes
salt and pepper to taste
Stir ingredients together in a medium-sized mixing bowl until well combined. Cover and chill until ready to serve.
Serve as dip with crackers or baby carrots, on white bread as the classic pimento cheese sandwich, or as deviled eggs.