February 01, 2010

Cheddar Horseradish Spread

2 cups grated extra sharp cheddar
8 ounces cream cheese, at room temperature
2 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
1 shallot, minced

Place the cheese, cream cheese, shallot, horseradish and Worcestershire sauce in a blender. Pulse until smooth. Scrape into a bowl. Wrap tightly in plastic wrap and store in refrigerator overnight. Bring to room temperature before serving.

Note: This would make a great cheese ball. Simply chill it for 30 minutes and then roll it into a ball. Roll in herbs or crushed nuts, wrap in plastic wrap and refrigerate overnight.

My thoughts:
I first made this recipe as part of our 1950s night. When flipping though vintage cookbooks and my reproduction of that masterpiece, 1950's Betty Crocker's Picture Cookbook. I didn't come across a recipe I particularly liked but I was pleasantly surprised by how robustly flavored cheese spreads, cheese balls and dips were. Strong mustard, cheese and horseradish were all used with great abandon. So I created a recipe that used a bunch of horseradish and my favorite extra sharp cheddar cheese. The spread is wonderful on celery sticks (as suggested by Betty Crocker), apples and of course, a variety of crackers.


  1. Looks delicious. We'll be having a small stand-up party in a couple of weeks and this will be a nice addition to the dips I'm planning.

  2. Looks delicious! I'll be adding it to the cooking list for next week's little gathering were having.

  3. Gads that sounds good! I recently tried a buffalo chicken dip that blew me away, so I'm excited to try more cheese-based dips.

  4. This sounds interesting. I think I will make some for the Superbowl.

  5. Sounds great! Yes - I think it is always good to go back and revisit some of the older cookbooks. I can pass on the tomato aspic but there are some real gems to be found....

  6. I linked to this recipe in my Superbowl appetizer suggestion article. Thanks for posting such great recipes!



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