A truly nostalgic sandwich staple with a flavorful twist. This version of Filipino cheese pimiento spread is made with rich Kewpie mayo for an extra umami kick!
Here in America, pimento cheese is a classic Southern sandwich spread. It is most popular as one of the signature menu items served at The Masters golf tournament in Augusta, Georgia. It’s a chunky mixture of cheddar cheese, mayo, and chopped pimentos.
The Philippines has their own version of this versatile cheese spread made with queso de bola. I grew up eating a hybrid version that made use of ingredients readily available in California.
Pimento Cheese Spread is:
- Make-ahead friendly
- Has a unique savory flavor profile
- Great for crowds, gatherings, parties
Ingredients
You need a few simple ingredients: mayo, cream cheese, cheese, and pimientos. I boost the umami flavor by swapping regular mayo for savory, MSG-rich Kewpie Japanese mayo. Kewpie is richer, tangier, and creamier than traditional American mayo.
Filipinos traditionally prefer queso de bola for this cheese spread. You have plenty of cheese options to choose from including edam, gouda, cheddar, or parmesan. I personally like a mixture of edam and aged gouda. Choose whatever you cheese you like as long as it is freshly grated!
Pimiento, also spelled pimento, are small red chili peppers. They’re sweet and juicy similar to a red bell pepper, without much heat or spice. This recipe uses jarred chopped pimiento.
Assembly
Filipino cheese pimiento spread is super easy to make. Simply mix all the ingredients together until well combined.
Transfer the chunky cheese mixture to an airtight glass container. While you could certainly use the spread immediately after mixing, it is best to keep the cheese pimiento spread in the fridge for at least 30 minutes. This allows the flavors to meld together.
Serving Suggestions
There are many ways to serve cheese pimiento spread. The three most popular serving suggestions:
- Cheese Pimiento Sandwiches
- Spread on pandesal, toast, or bread of choice
- Cracker Spread
- Great on SkyFlakes, Ritz, water crackers, or club crackers
- Dip
- An excellent dip for lumpia, crudities (such as cucumbers, carrots, or celery), or potato chips
Pandesal cheese pimiento sandwiches served with Filipino spaghetti is a classic birthday party pairing!
Cheese pimiento spread would be delicious mixed into mac and cheese! I would add so much flavor to a BLT sandwich or melted a top a fried egg!
Storage Tips
Ideally, cheese pimiento spread is best enjoyed within three days of mixing. It keeps well in the fridge for up a week. Overtime, the cream cheese will separate and the cheese will stale.
Glass containers are better than plastic ones! Glass won’t absorb or impart unwanted flavors into the mayo-based spread.
Plastic containers often have remnants of previous aromas or fatty based foods. Glass is non-porous and ensures the cheese spread stays fresh and unaltered!
Customization Options
- Kewpie Mayo– if you don’t like MSG, swap in regular mayonnaise. Add a pinch of sugar and a splash of Worcestershire sauce to amp up the umami notes. Don’t use light mayo or reduced fat mayo.
- Cream Cheese– use block style or brick-style full fat cream cheese for the best flavor and texture. Reduced fat cream cheese or Neufchâtel cheese adds too much additional moisture.
- Cheese– Mix and match your favorite cheeses. Cheddar, sharp cheddar, pepper jack, colby jack, whatever you want!
- Pimientos– if you can’t find jarred pimientos, swap in jarred roasted red peppers.
- Spices– Filipino cheese pimiento spread is super straight forward. It doesn’t use additional spices. The American Southern version often includes a blend of garlic powder, onion powder, and black pepper. It can also be mixed with chopped green onions (scallions) or chopped jalapeno peppers.
Filipino Cheese Pimiento Spread
Ingredients
- ½ cup Kewpie mayonnaise, (120 g)
- ¼ cup block style cream cheese, (2 oz / 56 g), softened, room temp
- 1 cup freshly grated/shredded cheese, * see notes
- 4 oz jar chopped pimientos, well drained
Instructions
- In a large bowl, cream together mayo and cream cheese until well combined. Fold in cheese and drained pimientos.
- Transfer to an airtight container, preferably glass. Chill for at least 30 minutes (overnight is best) to allow flavors to meld.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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