The Filipino adaptation of the American pimiento cheese. It’s comfort food for a generation that was raised by parents who grew up during the American colonial period. While its American ancestor has mayo and the traditional Filipino version has Edam, our family’s recipe of cheese pimiento spread is made with Parmesan, cream cheese, cheddar, roasted and skinned pimiento, and butter.
Yes, butter. Not mayo. Trust me, cheese pimiento with butter tastes better.
I grew up with a semi-permanent supply of cheese pimiento in the fridge. My mother, the non-cook, would often prepare the spread and my brother and I could just take it out of the fridge and spread it on bread whenever we were hungry. The mixture was equal parts of butter and shredded cheese, a small can of chopped pimiento and sugar.
Back then, our cheese pimiento spread was always made with Kraft cheddar cheese. I don’t know whether that’s because it was the only thing available or because it was the only brand that my mother was familiar with.
Today, fortunately, our generation is well-acquainted with other varieties of cheese and, more importantly, we have easy access to them. When I make cheese pimiento spread these days, I use three kinds of cheese — Parmesan, cream cheese and cheddar. The spread is creamier and the flavors are fantastic.
Ingredients
- 175 grams butter softened
- 175 grams cream cheese softened
- 175 grams Parmesan finely grated (feta is great too!)|
- 175 grams sharp cheddar shredded
- ½ cup chopped pimiento preferably roasted and skinned (see notes below)
- 2 tablespoons sugar
Instructions
- In a large bowl, mix the butter, cream cheese and sugar until the sugar is dissolved. Do not overmix though because you don’t want the butter cream to separate from the fats.
- Add the Parmesan, cheddar and pimiento. Stir until blended.
- Spread on bread. Enjoy!
Notes
Tequila Kahlua Coffee
yummm :D
Hi Connie, instead of sugar, my sister adds condensed milk. Tastes good also.
Won’t that make the spread too thin?
do you have a recipe for a yummy spinach dip as well?
No, but I have a creamed spinach recipe in the archive. :)
I used mayonnaise instead of butter before… I will try this one–looks yummy!
ohh wow! drooling i would like to try it for my unica hija thanks for sharing :)
ive tried cheese pimiento with condensed, it makes it a little more runny at room temperature, but fair enough straight from the fridge. messy thing to reheat in the toaster yet yummy and creamy as heck.
FETA cheese!! why didnt we ever think of that. i love feta- i can almost imagine biting into the sandwich with chunks of feta here and there. yum!! this one got me hungry ms connie (and ive barely felt hunger or cravings at mornings this throughout the past 6 months of my pregnancy)
my tita makes this too! better than those in the grocery. :D
Just couldn’t thank you enough, Connie, for all your practical, easy- to- follow and delish recipes. More power and continued success!
You’re welcome. And thank you. :)
Yum.. How long can this keep in the ref?
Weeks. :)
Wow, I remember eating cheese pimiento sandwiches from our luch tray back in my elementary days ( di marunong si nanay gumawa ng palaman, bibili lang cya ng nakabottle). Would definitely try this, soon….
=)
I have only made pimiento cheese once. I love your recipe.
I tried this recipe and this is definitely a keeper! Thanks for the delicious recipe Ms. Connie!
i saw apetina( or was it feta) in a supermarket and it was immersed in oil. They came in two kinds, with herbs and with olives. Which should I used and should I drain the oil?
Ooohh, you need the one in brine, not in oil.
Which supermarket has the feta in brine? The Shopwise and Robinson’s here at San Pedro, Laguna only have the apetina in oil. I think the one I saw at Rustan’s Makati was also in oil.
Shopwise in Antipolo does. So does Landmark at Trinoma.
hi, where can i buy feta cheese?thanks
Supermarket.
Hi! I haven’t found feta cheese in brine. Unimart is out of stock and they don’t know when their stock in tetra packs will arrive.
Oh, that’s too bad. :(
I finally found apetina in brine at SM supermarket at the Megamall area. Re the cream cheese, I know you use the Philadelphia brand. I saw an Australia cream cheese which is a little bit cheaper(probably Php 20 cheaper) than the Philadelphia or the Magnolia cream cheese. Would that Australian brand do?
I use Heritage these days. Philadelphia is too expensive.
Yes, the Philadelphia brand is the most expensive. Will check the availability here of the Heritage. The Australian brand costs about 95 php. Thanks.
Ah that’s cheaper than Heritage which costs about P110.
Hello Ms Comnie,
Thanks for d tip re soggy wraps.
Prepared one today accdg to your instructions and daughter said she can’t wait for lunch.
Re :cheese pimiento, I had some xtra creaam cheese frosting last week and I added grated queso de bola( fr Christmas pa…, hehehe)
And grilled bell peppers.It turned out good naman, although a bit on d sweet side, which my grandkids like
Thank you again for sharing your recipes!