Creamy Gouda-Horseradish Spread

Sunday Dinner

Creamy Gouda-Horseradish Spread

Steak and Frites
Béarnaise Sauce
Mushroom Ragout
Green Salad with Balsamic-Dijon Vinaigrette

Salted Caramel “Ding Dong” Cake

Save this recipe!

Get this sent to your inbox, plus get new recipes from me every week!

Please enable JavaScript in your browser to complete this form.

Post Email Permalink

Email *

Save

On Tuesday, my youngest daughter, Mabelle, is turning 8, so it is her turn to plan a Sunday birthday dinner menu. I think she did a fine job, but we did run into a problem with the appetizer. Mabelle loves clams, but my other two children do not. In comes this handy recipe to make everyone happy. We’ll save the Clams Casino for another time. Not only is this spread a delicious starter to our meal, it also doubles as a weeknight way to use up leftovers. Would you like to know how I use it?

Brush a slice of country bread with a little bit of olive oil and place it under the broiler until golden brown. Spread the toast with some of the leftover cheese spread, layer on thin slices of leftover steak or roast beef, then top it off with caramelized yellow onions and freshly ground black pepper. Grab your knife and fork and dig in. 😋 Happy Sunday!

Sunday Dinner one year ago
Sunday Dinner two years ago

No ratings yet

Creamy Gouda-Horseradish Spread

By Nicole

Prep: 10 minutes mins

Refrigeration Time: 2 hours hrs

Total: 2 hours hrs 10 minutes mins

Servings: 10

Pin Print

A delicious spread for cocktail hour or a spread to elevate a sandwich.

Equipment

• Food processor

Ingredients 

1x2x3x

• ▢ 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 ½ teaspoons white wine vinegar
• ▢ ¼ teaspoon Kosher salt
• ▢ ⅙ teaspoon freshly ground black pepper,, plus more for garnish
• ▢ ¾ cup heavy cream

Cook ModePrevent your screen from going dark

Instructions 

• 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 kept 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 canapé filling, or use as a sandwich spread with leftover steak or roast beef. Enjoy!

Notes

Stored in an airtight container, the spread can be kept in the refrigerator for up to one week. Bring to room temperature before serving.

Serve with crackers, small breads, as a canapé filling, or use as a sandwich spread with leftover steak or roast beef.

Nutrition

Calories: 165kcal, Carbohydrates: 2g, Protein: 7g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 52mg, Sodium: 286mg, Potassium: 69mg, Fiber: 0.2g, Sugar: 2g, Vitamin A: 479IU, Vitamin C: 2mg, Calcium: 181mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @thegalleygourmet or tag #thegalleygourmet!