Cheese Pimiento Spread

My BFF asked me, “What took you so long to make this Cheese Pimiento Spread?”. 

Dear BFF, I regret it now. I really do. 

Cheese Pimiento Spread has been one of my favorite sandwich spreads since I was a child. Like Egg Sandwich Spread, this cheesy spread reminds me of my late mom. I can still remember her facial reaction when I was holding a bottle of the cheesy spread when we were at the grocery store – not very pleased.😅 Why? Because, at that time, I was the only one in the family who liked Cheese Pimiento Spread. She needed to buy two bottles – one with roasted red peppers and the regular one. And maybe that is the reason why she never made it herself.

The first time I made this spread, I was not happy with the result – the roasted pepper flavor taste was missing, like nothing at all. The color of the spread was also pale. I was really disappointed that I spent days reading about cheese dips/spreads. It happened early last year. Then, things got in the way I forgot all about it AGAIN!

But then again, cravings… The first thing I did when I woke up that day was to add “jarred roasted peppers” to my grocery list.

Afraid to fail again, I only made a small batch to fill 4-5 sandwiches.

The homemade spread made me extremely happy and satisfied. It is creamy, cheesy, and with a little bit of sweetness. The flavor of the roasted red peppers is present. Even the smell of it brings back so many delightful memories I shared with my Mom.

This spread is not only delicious with white slices of bread but also with Pandesal.🤤

‼️If you are planning to make this, please take a moment to read the notes below.

NOTES ON CHEESE PIMIENTO SPREAD: 

• You can add more evap milk. 
• The mixture will thicken more once it cools down. 
• It is usual for the spread will harden once taken out from the fridge. You can bring it to room temperature or get a portion to heat in a microwave for a few seconds. 
• If you are not a fan of mild/red cheddar cheese (or if it’s not readily available in your area), you can use your favorite brand of cheddar cheese. Please note that the color of the sandwich spread might be different from mine, but it will still be delicious. 😉 
• This spread will last up to 2 weeks if stored properly in the fridge. I used a sterilized jar and kept it in the coldest place in the fridge, just below the freezer. Note: Our fridge is a one-door fridge. 

WANNA SEE HOW I MADE THIS?

I’ve shared a recipe video on our YouTube channel. I hope you can check it out. While you are there, maybe you’d see something you’d like. If you do, please don’t forget to share, like, and subscribe. Hope to see you there!

I am co-hosting Fiesta Friday #477 and I am bringing this with me!

Also sharing at WEEKEND POTLUCK #574 | Happiness is Homemade | Full Plate Thursday, 633 |

Print

Cheese Pimiento Spread

It is creamy, cheesy, and with a little bit of sweetness. Perfect for sandwiches, anytime of the day.

Course Snack

Author Jhuls @ The Not So Creative Cook

Ingredients

• 3/4 cup (40 g) red/mild cheddar cheese
• 1/4 cup (18 g) regular cheddar cheese (I used Eden)
• 1 tbsp cream cheese
• 1/2 tbsp condensed milk
• 2 tbsp chopped jarred roasted red peppers
• 2-3 tbsp evaporated milk (see notes below)

Instructions

1. Add all ingredients in a saucepan.
2. Turn on the stove over low heat.
3. Mix all ingredients until melted.
4. Turn off the heat and let it cool down before transferring the spread to a sterilized jar.
5. Keep in the fridge up to 2 weeks (see notes below).

Recipe Notes

• You can add more evap milk. 
• The mixture will thicken more once it cools down. 
• It is usual for the spread will harden once taken out from the fridge. You can bring it to room temperature or get a portion to heat in a microwave for a few seconds. 
• If you are not a fan of mild/red cheddar cheese (or if it’s not readily available in your area), you can use your favorite brand of cheddar cheese. Please note that the color of the sandwich spread might be different from mine, but it will still be delicious. 😉 
• This spread will last up to 2 weeks if stored properly in the fridge. I used a sterilized jar and kept it in the coldest place in the fridge, just below the freezer. Note: Our fridge is a one-door fridge. 

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Thanks a bunch for spending your precious time with me!

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