Cheddar Horseradish Spread Recipes

WHITE CHEDDAR AND HORSERADISH SPREAD

Steps:

• Beat cream cheese in a large bowl using an electric hand mixer until light and airy. Mix Cheddar cheese, horseradish, and mustard into cream cheese until fully incorporated. Refrigerate until chilled, at least 30 minutes.

BACON HORSERADISH SPREAD

Steps:

• In a small bowl, beat cream cheese and cream until smooth. Beat in bacon, cheddar cheese, horseradish, green onion, lemon juice Worcestershire sauce and pepper. Refrigerate, covered, 2 hours. Serve with dippers.

CHEDDAR HORSERADISH CHEESE BALL

Steps:

• 1. Mix both of the cheeses, the onion, horseradish, 1 of the tablespoon parsley, Worcestershire, salt to taste and 1/4 teaspoon pepper in a medium bowl until evenly combined. Form the cheese mixture into a ball, cover with plastic wrap and chill until firm and the flavors have blended, at least 4 hours or overnight.
• 2. Remove the cheese ball from the refrigerator up to 30 minutes before serving. Cook the bacon in skillet until crisp, transfer to a paper towel, and when cool crumble. Mix the bacon with the nuts and remaining tablespoon parsley in a shallow bowl. Roll the cheese ball in the mixture so that it is coated evenly. Serve with vegetables and crackers.

CHEDDAR HORSERADISH SPREAD

Steps:

• Stir together all ingredients with 1/4 teaspoon each of salt and pepper.

CHEDDAR CHEESE, RED PEPPER, HORSERADISH SPREAD

Steps:

• Rinse, drain, pat dry, and finely chop red peppers.
• Stir all ingredients into a bowl until combined well.

EASY HORSERADISH CHEESE SPREAD

Steps:

• Melt cheese in the top of a double boiler. Remove from the heat. Stir in mayonnaise and horseradish. Pour into a small crock or ceramic bowl. Chill. Serve with crackers.

HORSERADISH CHEESE SPREAD

Steps:

• In top of double boiler over boiling water, combine the cream cheese and cheddar cheese.
• Stir until cheeses are melted and blended together.
• Add the mayonnaise and the horseradish.
• Turn into bowl and let stand for at least 30 minutes for flavors to blend.
• Good served at room temperature or chilled.
• To store, place in a covered container and refrigerate.
• For dipping or spreading on fresh vegetables or matzo (or on bagels, Melba toast or crackers after Pesach).
• Will keep in refrigerator for 2 weeks.

CHEDDAR, RED PEPPER, AND HORSERADISH SPREAD

Steps:

• Stir together all ingredients in a bowl until combined well.