In a parallel life I own a Golf media company, and there are four main tournaments that, for lack of a better term, are worth more than the rest of the tournaments throughout the year. These four are called the Majors, and biggest major of the four is the Masters, and this week/weekend (from Thursday to Sunday) is The Masters. It is the only event that is held at the same golf course every year, which is just part of the reason it makes it extra special. It’s held at an exclusive club called Augusta National, in Augusta, GA. One of the fun things that they do every year at the Masters is serve traditional southern food and two of the staples are Pimento Cheese and Egg Salad, and that’s what this post is all about.
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.