Aunt Cely's Easy Homemade Cheese Pimiento

June 15, 2017
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My sister-in-law, Lady, is married to my brother for four years but we haven't seen each other in person because they live in the US of A. When time permits, because both of us are so busy with mom duties, we usually exchange messages on Viber. Both of us have so much in common. We both love staying at home with our family, crafting of all sorts, experimenting in the kitchen, sight seeing, reading books, and watching movies at home. Frugality and simplicity make us jive. We enjoy simple pleasures in life and appreciate the blessings that we receive no matter how small they may be. Like me, I know that she is also married to a good guy (I hope so. His husband is my one and only little brother! He has to be a good dad and hubby because if not, kukurutin ko talaga siya sa singit! LOL!). 

Our family is our top priority and we are doing our best in all that we do. Despite our very hectic schedule, we see to it that we prepare meals that are yummy and healthy. 

Just recently, I saw on my niece's Instagram account that she prepared Cheese Pimiento, a cheese spread recipe that was passed on to her by her Aunt Cely. Looking at the photo made me drool! It was such a long time since I prepared that spread, Mom and Paps' favorite. I promised her and myself that I would cook it because I thought that her aunt's version was better than one of my most-viewed recipe, my no cook Easy Homemade Cheese Pimiento.

A few weeks later (Boy, I was so forgetful!), I remembered her recipe because we had lots of bread but no spread. I immediately asked Paps to buy the ingredients. Then it was fast! I cooked my own version of Aunt Cely's Cheese Pimiento in less than 30 minutes. It was so Y-U-M-M-Y! All the people who tasted it told me that it was the best tasting Cheese Pimiento that they ever tried. I'm not exaggerating.

With Lady's permission, here is the recipe:


3 bars (230 grams) Eden Cheddar Cheese, grated
1 bar (200 grams) Magnolia Butter
approximately 3 tablespoons Alaska Condensada 
1 big red bell pepper, minced


1. In low flame, melt the butter.

2. When butter is almost melted, put the minced red bell pepper. Saute it until almost wilted. Stir occasionally.

3. Put grated cheddar cheese and cook until they melt. Stir continuously. Put condensed milk.

4. Remove the pan from the stove and let it cool down.

5. Transfer in a clean glass container.

Look how rich it is! It tastes really, really good!

Lady preferred to blend the cooked mixture through a food processor or blender  to make it smoother

Courtesy: @babysakura20 on Instagram

In our case, we wanted red bell pepper chunks in our spread so we omitted that procedure. You may add condensed milk based on your preferred sweetness.

This Cheese Pimiento is perfect as spread on toast or crackers and also a perfect dip for veggies, nachos, and chips.

When Lady asked me our feedback, all I could tell her was, "Panalo! (Winner) We love it!" 

Thank you, Sis, for sharing your aunt's recipe to me! It's one of the quickest, easiest, and yummy recipes that I've tried that can surely satisfy every palate.


"Cheese is milk's leap toward immortality." - Clifton Fadiman

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  1. Parang i like this version more with the milk. Kaso ang daming cheese. Hahahaha. Kulang supply namin.


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