Cooking with Banshee: Creamy Horseradish Spread

We are in the midst of March Madness.  Nothing goes better with watching sports than a good dip.  I originally found this Creamy Horseradish Spread in Tailgater Magazine, but I added some of my own tweaks to the recipe.  I also found a new use for the Creamy Horseradish Spread.

In Tailgater Magazine, this was called a dip.  The first time I made it, that's how I used it.  It is a delicious dip for pita chips, raw veggies, or potato chips.  But, the second time around, I discovered that this recipe is also an amazing topping for burgers or steaks.  Hence, I changed the name to Creamy Horseradish Spread.

Creamy Horseradish Spread

Creamy Horseradish Spread

Ingredients:
8 oz whipped cream cheese
2 cups shredded extra sharp cheddar cheese
1/4 cup sour cream
3 Tbs prepared horseradish
1 vegetable bouillon cube
1 tsp kosher salt

Directions:
Place the salt and the bouillon cube in a morter and mash them together with a pestle.  Add all ingredients, including the mashed bullion and salt to a food processor.  Process until all ingredients are fully blended and the mixture is creamy.  This might require stirring the ingredients halfway during the processing.  Transfer the mixture to a bowl.  Serve immediately or cover and refrigerate.  The spread can be served cold or at room temperature.

Tips and Tricks:
If you don't have a mortar and pestle, you can mash the bouillon and salt together with the back of a spoon in a bowl.  I used hot horseradish instead of the normal kind.  This makes a pretty powerful dip for veggies, but if you are using this spread on meats, I highly recommend the hot variety.  Don't skimp on the quality of the cheese.  Cheese is expensive, so I know this can be tempting.  Horseradish is the name of this topping, but it really is the cheese that makes it special.  Color doesn't affect the taste, but if you stick with white, the spread will look a lot prettier.

Enjoy!

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