Filipino Cheese Pimiento Spread
Filipino cheese pimiento is a nostalgic sandwich spread found in nearly every household, each with its own twist. My version gets a savory upgrade with umami-packed Kewpie mayo for a rich, creamy bite that’s hard to resist.
Servings: 10
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
This recipe works well with a variety of cheeses. Traditionally it is made with queso de bola. I prefer a mixture of edam and aged gouda. Use the coarse texture of cheese grater to produce chunky shreds of cheese.
Store spread in an airtight container in the fridge for up one week. Ideally, use the spread within three days for the best flavor and texture.
Nutrition
Calories: 131kcal | Carbohydrates: 1g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 17mg | Sodium: 187mg | Potassium: 48mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 424IU | Vitamin C: 12mg | Calcium: 101mg | Iron: 0.3mg