Cheese Pimiento

Most of the recipes out there uses Condensed Milk, we don’t and trust us this is the closest Cheese Pimiento to the commercially available one.


Back in the days mom used to make a lot of this for our baon (lunch box), she opts for the home made ones as it is more economical during the days and avoid preservatives as much as possible (not saying that the commercial butter and cheese don’t have it). I can’t remember the exact measurements of her recipe but I remember she used only a mixture of butter, cheese and pimiento, I loved that version but I want to improve on it further hence this post.

My mom’s version is quite rustic, the butter sometimes is not well mixed with the cheese so you see bits and chunks of either, it was also quite not as spreadable like Cheez Whiz. Its flavour was good though so I will keep the key ingredients but improve on its texture. I have one issue tough because back home you can buy canned pimiento here it’s not available or I haven’t seen one yet so I have to improvise.

Given those conditions and limitations I created this version of Cheese Pimiento that closely resembles the commercially available one, refer to the recipe below and see how we made it.

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Cheese Pimiento 1

Cheese Pimiento

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 6 mins
  • Total Time: 21 mins
  • Cuisine: Filipino


Most of the recipes out there uses Condensed Milk, we don’t and trust us this is the closest Cheese Pimiento to the commercially available one.




  1. In a pan add a small amount of water then add half of the red capsicum, add a pinch of salt and cook it on a stovetop covered over medium heat until tender but not really soft, this will take around 5 minutes.
  2. Remove capsicum from pan and drain excess liquid, let it cool and chop finely, set it aside.
  3. In a mixing bowl combine together sharp cheddar cheese, butter, cream cheese and evaporated milk, mix in low speed until well combined.
  4. Place mixture in a microwavable dish then lightly melt the mixture in 10 second burst until its easily mixed using a spoon, do not melt it fully just warm it to the point it feels spreadable.
  5. Mix in the chopped capsicum and salt then place in a container that you can cover, chill before serving.




10 Responses

  1. Love pimento cheese! Such nice flavor. Like the idea of using evaporated milk — that’s new to me, but great idea. Anyway, good stuff — thanks!

  2. nik says:

    in your description you said that you don’t use “Condensed Milk” but in the ingredients list is states “evaporated milk” which is the unsweetened version of condensed milk. so i’m confused greatly.

    • Raymund says:

      H sorry to confuse you but as mentioned on the description its common that condensed is used but I find it sweet hence adjusted it just to use evap instead. If you want it abit sweet then you can use condensed as an alternative. Hope this clarifies it thanks!

  3. Jea licuanan says:

    Thank you for the recipe. Up to how many days can we store it in the fridge? Or when does it expire? Thank you.

  4. Paulynne says:

    Made this amd it’s super yummy!

  5. Shar from N. California says:

    Hello, are you familiar with the pimento cheese from Valerie’s Tropical Bake shop, a Filipino bakery. Does this recipe taste like it?

  6. Rigibelle says:

    Best recipe!

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