In the tuna spread post, reader Lisa asked if I have a cheese pimiento spread recipe. Lucky Lisa, I made cheese pimiento spread three days before she posted that comment.
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 — feta, cream cheese and mild cheddar. The spread is creamier and the flavors are fantastic.
Cheese Pimiento Spread
- 250 grams butter softened
- 125 grams cream cheese softened
- 125 grams feta cheese (apetina is a worthy substitute), crumbled
- 125 grams mild cheddar cheese shredded
- 1/2 cup chopped pimiento preferably roasted and skinned (see notes below)
- 4 tablespoons sugar
- 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 feta, cheddar and pimiento. Stir until blended.
- Spread on bread. Enjoy!
If you can’t get roasted pimiento and you use canned, choose skinless pimiento because the skins have a nasty way of getting stuck on the roof of the mouth which isn’t a pleasant sensation at all.