Cheddar Cheese, Red Pepper, Horseradish Spread

Total Time
Prep 15 mins
Cook 0 mins

Another recipe from Gourmet magazine. I like this one on Melba Toast.


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

Very easy, very fast, VERY YUMMY!

Mulligan September 02, 2007

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!

cookiedog July 08, 2007

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.

Leggy Peggy July 05, 2007

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