Easy Homemade Cheese Pimiento

July 11, 2013
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My aunt taught me how to make Cheese Pimiento when I was eight years old. She would cook every ingredient and I found it very tasking. That discouraged me to cook it myself.

Now when I make my own version, bell pepper is the only ingredient I need to cook! It takes less than 30 minutes to finish everything! Not only that, this Cheese Pimiento is packed with nutrients! Red bell pepper is rich in Riboflavin, Thiamin, Niacin, Potassium, Manganese, Vitamins A, C, E, K, B6, dietary fiber, and Folate. Butter and cheese are milk products and they are rich in protein! Sugar has carbohydrates. I added a little just to balance the saltiness of cheese, because too much sugar is bad for the health. 

 This can be a perfect dip for crackers and nachos or spread on toast that your family would surely love!

  • 1 bar (225 grams) Dairy Creme Buttermilk
  • 1 bar (175 grams) Eden Cheese
  • 4 teaspoons white sugar
  • 1 medium red bell pepper


1. Melt butter in room temperature. When it's a little soft, cut it into small cubes. Let it melt further.

    2. Boil bell pepper for 5-7 minutes while melting butter in room temperature. Let it cool and mince. Set aside.

3. When the cubed butter is very soft, grate cheese and put it in a bowl with butter.

4. Add sugar and minced bell pepper too.

5. Mix all ingredients together until well-blended. Use fork to mix them easily.

6. When the mixture is paste-like, put it in a dry and clean jar for storing. Keep refrigerated and consume within 3-5 days.
Toasted Bread + Cheese Pimiento = PERFECTION!

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  1. Really looked for this recipe. We love cheese pimiento and I will try this at home. Thanks. But really, we need to boil the red bell pepper? Di pwede hugas lang? Thanks.


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