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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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