Cheese Pimiento Spread

Here's a sandwich spread I learned from my Mom. Its sweet and comforting taste always brings me back to my childhood.

Ingredients:
220g / 1 bar of butter (Anchor), softened
220g / 1 bar of cheese (Eden), grated
3 Tbsp condensed milk
1 small can of red pimiento*, drained and minced

Directions:
Combine ingredients in a bowl, add condensed milk. Adjust to taste.  Transfer in a container and refrigerate.

* You can use fresh red peppers. Roast the red pepper over an open flame until the skin is charred / blackened. Place in a bowl and cover with clingwrap. Set aside for 30 minutes. When cool, peel the charred skin, remove the stem and seeds. Mince for use.