A simple cheese spread made from a mix of cheese and chopped pimiento (pickled red sweet pepper) with a combination of sweet, salty and cheese overload flavor. This Cheese Pimiento is perfect for sandwich spread and for party dips.

This Cheese Pimiento Spread is one of my favorite spread when I was still in the Philippines. My mom used to make this for us and I was always excited to see a bottle full of this spread. For some reason, I suddenly felt I have to have this cheese spread, I miss it. One thing I realized, whenever I craved for something that I used to eat back home, I have to have it. So I decided not to postpone this any longer and just make and share it with you. I love the simplicity of this spread, it’s really creamy, slightly sweet and salty, and the chopped pimiento gave a really nice taste.

For best result, do not use a pre- shredded cheese

I have tried making this using a pre-shredded cheese, the one that you can buy in a pouch, sadly, I did not like it that much. I had to use more mayonnaise as the pre-shredded cheese is drier because of cornstarch on it. On the other hand, if you buy the block cheddar cheese and grate It yourself, the spread is creamier and more moist because it was freshly grated. If shredded is all that you have, adjust to increase the amount of mayonnaise and condensed milk as needed.

What is Pimiento?

Pimiento is variety of large, red, heart-shaped chili pepper that are about 2 to 3 inches wide and 3 to 4 inches long. This kind of pepper is very mild, not spicy at all and sweet in flavor. If you cannot find a fresh Pimiento, pickled canned or bottled Pimiento are the best option to turn to. Pimiento can be used as stuffing for green olives, for dips, and for making spread like this recipe.

Can I Use Other Type of Cheese?

Probably, but I have never tried using anything but cheddar. What I tried was was combination of cheddar and feta or Asiago Cheese and turned out well. Feta has a sharp taste, and so if add a nice flavor to the spread.

Why Use Cold Condensed Milk?

Cold condensed milk are thicker and less runny so this also makes a less watery spread. I like to put the condensed milk in the refrigerator overnight and leave it there until I am ready to use it. Transfer the condensed milk in a container instead of chilling it in a can.

Ingredients:

• 200g mix of white Cheddar Cheese and Asiago Cheese (or just Cheddar Cheese)
• 1/3 cup Pimiento Pepper – chopped
• 1/3 – 1/2 cup cold Mayonnaise
• 3 tablespoon Cold Condensed Milk
• 3 tablespoon Cream Cheese – optional
• 1/2 teaspoon Salt
• 1/4 teaspoon Garlic Powder
• 1/8 teaspoon Black Pepper

Instructions:

In a bowl, add mayonnaise, condensed milk, salt and pepper. Mix until combined. Add grated cheese and mix again. Taste and adjust seasoning as desired. Transfer in container and cover. For best texture, let chill in the refrigerator at least 1 hour. The texture gets even better the following day. Use for sandwich spread or as dips. 

Nutritional Information

Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutritional Information in this website, please read the Disclaimer page.

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