Kick Up Your Masters Party with these Recipes

It wouldn’t be Masters week without talk of the Pimento Cheese sandwiches. We know a lot of our readers are planning their last minute menu changes for parties this weekend, so we wanted to drop a few ideas that might help you out.

First up, the classic Pimento Cheese, but we are going to have you do it in dip form. The recipe is inspired by one from Epicurious, but a couple of things have been changed.

What You Need
3/4 cup jarred whole or chopped pimento peppers (about 10 1/2 ounces)
1/2 small shallot, minced
3 ounces cream cheese, softened
6 tablespoons of Mayo
6 tablespoons Miracle Whip (yeah we know, trust us)
1 tablespoon of Worcestershire sauce
1/4 teaspoon kosher salt
3–5 dashes hot sauce (use Franks)
12 ounces mild cheddar, finely shredded
3 ounces Parmesan, shredded (the good stuff, not in a can/tube)
3 ounces pepper Jack cheese, shredded

How to Make
Drain peppers, reserving half of the liquid, then finely chop if whole.
In a food processor, add all ingredients outside of cheeses and peppers. Mix together.
Then add cheeses and pulse for just a second or two.
Then add peppers and pulse again just for a second.

Refrigerate for at least 6 hours, and even better if left in fridge all day or even overnight.
Serve with crackers or veggies to dip.

The second dish is from our friends at Fit Foodie Finds and they make a classic egg salad, but with a healthy twist. Egg salad is another Masters Staple and this one is a must try.

What You Need
8 large hard-boiled eggs
1/3 cup nonfat plain Greek yogurt
2 tablespoons mayonnaise
1 teaspoon dijon mustard
1/2 teaspoon sriracha
smoked paprika, to taste

How to Make
Prepare or buy hard boiled eggs.
Next, peel and chop hard boiled eggs into small, bite-sized pieces and place them into a large bowl.
Add the rest of the ingredients to the eggs and mix until combined.
Mash the eggs up to your desired consistency.
Sprinkle Paprika on top.

Refrigerate for a couple of hours and then serve on Sandwiches or with veggies to dip.

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Morgan Babbitt
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