From the recipe collection
Filipino Cheese Pimiento Spread
A creamy Filipino sandwich spread combining cheddar and queso de bola with sweet roasted pimiento, mayonnaise, and a small touch of condensed milk.
- Prep time
- 20 min plus chilling
- Cook time
- 10 min
- Yield
- Makes about 2 cups
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- If using fresh pepper, broil or roast it over a flame for 8–10 minutes, turning until blistered and blackened on all sides; place in a covered bowl for 10 minutes.
- Peel away the loosened skin, remove stem and seeds, pat the flesh thoroughly dry, and let it cool before dicing; if using jarred pimiento, drain and pat it equally dry.
- Grate the cheddar and queso de bola on the fine holes of a grater so the finished spread is cohesive rather than stringy.
- Beat the softened cream cheese, mayonnaise, condensed milk, and black pepper with a spatula until smooth and free of cream-cheese lumps.
- Fold in both grated cheeses and the diced pimiento until evenly distributed, taking care not to mash away all the cheese texture.
- Cover and chill for at least 30 minutes, then taste on plain bread or a cracker; add salt only if needed, or fold in 1 tablespoon mayonnaise if the chilled spread is too stiff.
- Spread on pandesal or sliced bread, or serve with crackers, returning the container to the refrigerator promptly between servings.
