Cheddar horseradish spread from Gourmet Magazine, August 2007 (page 126)

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Notes about this recipe

  • sosayi on January 22, 2019

    I cut this recipe out YEARS ago and forgot how much I loved it. To cut down on prep, I used coarsely grated daikon for the radish (which I squeezed to remove liquid) and left out the parsley, but left the rest the same. The 2 cups of cheddar called for is about 8 oz, fyi. This went in about 15 minutes before even all the guests arrived at a recent party with friends.

  • Rutabaga on December 30, 2018

    Quite tasty, this is a great simple spread to serve with crackers or bread. The horseradish flavor was a nice touch, gave a a little something special. I only used about half the amount of radish called for, which seemed about right. It keeps well for days.

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