Time 15m Yield about 2-1/2 cups. Number Of Ingredients 4 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.
Time 25m Yield 8 Number Of Ingredients 9 Steps:
Mix together the sour cream, mayonnaise, horseradish, garlic, salt, black and white pepper, dill, and garlic powder in a bowl. Chill in the refrigerator for at least 20 minutes before serving.
Time 10m Yield 6 servings. Number Of Ingredients 4 Steps:
In a small bowl, beat cream until stiff peaks form. Fold in the horseradish, mustard and salt. Cover and refrigerate for 15 minutes before serving.
Time 25m Yield 2 1/2 cups Number Of Ingredients 4 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.
Time 55m Yield 16 Number Of Ingredients 7 Steps:
Combine cheese spread, horseradish sauce, cream cheese, butter, prepared horseradish, onion salt, and hot sauce in a microwave-safe bowl. Heat in microwave until melted, stirring every 30 seconds, 3 to 5 minutes. Refrigerate until cold, at least 45 minutes.
Yield Makes about 2 cups Number Of Ingredients 7 Steps:
Stir together all ingredients with 1/4 teaspoon each of salt and pepper.
More about “rich horseradish cheese spread recipes”
Number Of Ingredients 4 Steps:
Using a silicone spatula, gently fold together the goat cheese, cream, and horseradish until thoroughly combined. Season to taste with salt. Cover and refrigerate for up to a week.
