175gramsParmesanfinely grated (feta is great too!)|
½cupchopped pimientopreferably roasted and skinned (see notes below)
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!
Roasted pimiento is really best as the smokiness add so much in terms of aroma and flavor. You can use roasted fresh pimiento (see how), or the kind that comes in jars.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.This is an updated version of a recipe that was originally published in June 8, 2011.
Cheese Pimiento Spread printed from https://casaveneracion.com/cheese-pimiento-spread/ for personal use only. Not for republication nor distribution.