Spanish Pimento Cheese Spread
Published February 2, 2016
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 ounces Spanish Tetilla cheese, or ripe Italian fontina, rinds removed
2 ounces cream cheese
2 ounces Caña de Cabra or other soft goat cheese
1 teaspoon hot Spanish paprika
1 teaspoon sweet Spanish paprika
1 tablespoon hot sauce
Zest and juice of ½ lemon
½ teaspoon Worcestershire sauce
2 scallions, trimmed and minced
3 tablespoons finely chopped, drained piquillo peppers
Salt and ground black pepper to taste
Nutritional analysis per serving
5 grams carbs; 49 milligrams cholesterol; 213 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 18 grams fat; 1 gram fiber; 401 milligrams sodium; 10 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mash the cheeses together until smooth. Work in the paprikas, hot sauce, lemon zest and juice and Worcestershire sauce. Fold in piquillo peppers and scallions. Season with salt and pepper.
- Step 2
Store in refrigerator until ready to use. Spread will keep up to two days.
Private Notes
Comments
Used Tome cheese, aged yellow cheddar, quark (labneh would also work), goat cheese and a small amount of cream cheese I had on hand. Frank’s RedHot Sauce - with a little extra. Everyone really liked it. Wonderful to not use mayonnaise!
Subbed ripe Fontina for Spanish Tetilla since I couldn't find it locally. Used Cholula brand hot sauce (original formula) in maybe 2 tsp instead of 1 TBSP of recipe. Otherwise, made per recipe. ( Not fainting flowers for heat but guests were in the line up and turns out this was plenty spicy for us all.) Made day ahead and refrigerated. Brought back to near room temp at service. Tasty. Would make it again and maybe increase piquillo by 50% and Worcestershire by a little'ish too.