Cheddar Cheese, Red Pepper, Horseradish Spread
"Another recipe from Gourmet magazine. I like this one on Melba Toast."
photo by Stephanie Y.
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
2 cups
ingredients
- 226.79 g extra-sharp cheddar cheese (finely grated)
- 198.44 g jar roasted red peppers
- 78.78 ml mayonnaise
- 14.79 ml horseradish (heaping tbs)
- 2.46 ml Worcestershire sauce
- 1.23 ml salt
- 1.23 ml black pepper
directions
- Rinse, drain, pat dry, and finely chop red peppers.
- Stir all ingredients into a bowl until combined well.
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Reviews
-
Very easy, very fast, VERY YUMMY! -
Mmmm! This is wonderful with crackers. I used a HeAPinG tablespoon of the Horseradish as suggested in the recipe and I love the bite it gave this spread. I tried some on baguette slices under the broiler and that was wonderful too! Thanks for another keeper BKW! -
Delish! I wanted this as a dip -- not a spread -- so I drained, but did not rinse or pat dry the peppers. I simply chucked everything in the food processor and buzzed until smooth-ish. To thin the mixture a bit, I also added three teaspoons of the brine the peppers had been in. Did not have sharp cheddar on hand, so used 6 ounces of grated colby and 2 ounces of grated parmesan. Also used a full teaspoon (or a bit more) of worcestershire. Made and thoroughly enjoyed for Zaar World Tour Zingo.
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I mixed up a small amount of this spread and served on grilled panini style bread with a salad. We liked the spread and found it flavorful. Thank you for sharing your recipe. Reviewed for ZWT3.
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These were great! I made these with another "spread" recipe and had them both on party rye rounds. I thought these had fantastic flavor with little kick! I might try broiling them next time to make the spread hot and bubbly! But they were great cold for a summer BBQ! Thank you!
RECIPE SUBMITTED BY
Recently moved to New Mexico from South-East Texas. What can I say, I LOVE to cook! My screen name came from my husband Bert. He calls me his Kitchen Witch, because he says that I "make magic" in the kitchen.Bert works in Emergency Medicine in a local E.R.(That's what brought us here to New Mexico.) He has worked Emergency for about 27 years now, and I call him my "working class hero".(In reference to the John Lennon song.) I have 5 awesome children, 2 step-sons, 2 sons, and a daughter, who because she is the youngest and the only girl, thinks she is a princess.(oh no, she's not spoiled!) I come from a long line of people, on both sides of the family, who were wonderful and creative cooks. I guess that explains my love of cooking and feeding people.I truly get a thrill out of serving food to people who enjoy it.I also love to read, and consume books and information ravenously.I absolutely adore a great mystery.I also would have a hard time surviving without music! I like most all music, from The Beatles, to old Blues(Robert Johnson rocks!) ,to Loreena McKennitt,and Phoebe Snow.I am currently a house wife, due to our recent move.Before that, I worked for several years with abused children in an RTC.(Residential Treatment Center.) My pet peeves are small-minded,prejudiced,mean people and wastefulness. Growing up, my Father taught us that to waste food was a sin when there are so many people in the world starving.I guess that one really stuck with me.I love to meet people with common interests,so Zmail me any time!<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif">
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