Author Notes
I am not sure of the exact origin of this recipe but I think it must have been something served at a bar or pub - its great a great spread to serve for cocktail hour. My dear friend served it at her house a while back, I demanded the recipe since it was sooo good and have been tweaking and serving it ever since. Serve with thin, really crispy crackers like those 360 wafers. —chuckleberry
Ingredients
-
3/4 cup
Heavy Cream
-
3
Garlic Cloves
-
3 ounces
Cream Cheese
-
8 ounces
Gouda Cheese - shredded about 2 cups - not the aged stuff, just regular gouda
-
2.5 tablespoons
Prepared Horseradish
-
1.5 teaspoons
White Wine Vinegar
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1 teaspoon
White Pepper
-
1/2 teaspoon
Salt
Directions
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With an electric mixer or by hand (I like to do it by hand), whip the cream just until it forms stiff peaks.
-
Using a food processor, drop peeled garlic cloves into the feed
tube while the machine runs. Process until the garlic is chopped.
-
Cut the cream cheese into chunks and add them to the garlic in the workbowl.
-
Add the Gouda, horseradish, vinegar, white pepper, and salt.
Process until the mixture is completely smooth, scrapping down the
sides of the work bowl as needed.
-
Using the pulse button, process in
the whipped creme just until blended. Cover and chill at least 2
hours, preferable overnight.
-
Before
serving, garnish with black pepper and bring to room temperature.
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