Cheese Pimiento
Cheese Pimiento sandwich spread is a delicious spread for any type of bread. It can also be used as a dip for nachos, breadsticks or whatever you fancy dipping into it!
Servings: 1 medium jar
Calories:
Ingredients
- 300 grams mimolette cheese or cheddar cheese grated
- 95 grams emmental cheese grated (optional)
- 10 grams / 2 tsp. unsalted butter
- 1/2 tsp butter or cooking oil for cooking bell peppers
- 2 tbsp condensed milk
- 1/4 tsp salt
- 1 big bell pepper seeds removed and cut in small bits
- ¾ cup fresh milk
Instructions
- Melt butter in a frying pan over high heat. Cook bell peppers for some minutes or until wilted and skin is a bit burnt. Remove bell peppers from the pot. When cool to touch, cut into small pieces and set aside.
- In a pot over low heat. Add grated cheese and butter. Stir to incorporate.
- Add fresh milk, condensed milk and salt. Continue stirring until all of the cheese melts.
- Add and fold in cooked bell peppers. Cook until consistency is thick and creamy but still a bit runny. Remove from heat and let it cool down.
- Transfer in a jar and cover tightly. Refrigerate until just before serving. Bon Appetit!