Creamy Gouda-Horseradish Spread

makes about 3 cups


2 medium cloves garlic, peeled 

1 green onion, trimmed and roughly chopped, plus more for garnish

2 ounces cream cheese, cut into small chunks and softened

8 ounces aged Gouda cheese, at room temperature and grated

3 Tablespoons prepared horseradish

1 1/2 teaspoons white wine vinegar

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper, plus more for garnish

3/4 cup heavy cream


Using a food processor with the motor running, drop the garlic and green onion into the feed tube.  Process until the garlic and onion is finely chopped.  Add the cream cheese, Gouda, horseradish, vinegar, salt, and pepper.  Process until the mixture is completely smooth, scraping down the sides of the work bowl as needed.  Pour in the heavy cream and process just until blended, thick, and smooth ( do not over process).  Transfer the mixture to a bowl, cover and refrigerate for at least 2 hours, preferably overnight, for the flavors to develop.  Stored in an airtight container, the spread can be keep in the refrigerator for up to one week.  Bring to room temperature before serving.  Garnish with the chopped green onions and black pepper.  Serve with crackers, small breads, as a canape filling, or use as a sandwich spread with leftover steak or roast beef.  Enjoy!


Printed from thegalleygourmet.net