AuthorBiteSized
Roast the red bell pepper over an open flame until the skin has started to char. Remove from heat when all sides have been roasted black.
Using a bowl with clean water rub to remove the charred skin of the red bell pepper. Transfer red bell pepper to a chopping board and chop it to bits. Set aside.
Next, dice the kimchi into smaller pieces. Set aside.
In a bowl, combine the mayonnaise, cream cheese, keso de bola, quick melt cheese, Parmesan cheese, salted butter, and condensed milk then mix together until well combined.
Add the kimchi, pimiento, and Spanish paprika then whisk with an electric mixer until well combined.
Transfer to clean air-tight container. Serve with any piece of bread.
Ingredients
Directions
Roast the red bell pepper over an open flame until the skin has started to char. Remove from heat when all sides have been roasted black.
Using a bowl with clean water rub to remove the charred skin of the red bell pepper. Transfer red bell pepper to a chopping board and chop it to bits. Set aside.
Next, dice the kimchi into smaller pieces. Set aside.
In a bowl, combine the mayonnaise, cream cheese, keso de bola, quick melt cheese, Parmesan cheese, salted butter, and condensed milk then mix together until well combined.
Add the kimchi, pimiento, and Spanish paprika then whisk with an electric mixer until well combined.
Transfer to clean air-tight container. Serve with any piece of bread.
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