Make Ahead

Schuler's Heritage Cheese Spread

March 29, 2011
Author Notes

My family's restaurant has been in business for over 100 years and for many of those years when you would sit down at a table and you'd be welcomed with a crock of horseradish cheddar cheese spread and some crackers and homemade bread. This is one of the versions and it is the one that I make at home for my friends to welcome them to my table. It is tasty and super welcoming. - MyCommunalTable —MyCommunalTable

Test Kitchen Notes

When I saw the list of ingredients for MyCommunalTable's recipe, I thought - wow! There are a lot of things going on in here, a little cheesy, a little hummus, a lot of tangy, hot, sweet and buttery. The recipe is very versatile and open to interpretation. It's not a light dip, it's a heart stopper, but a little goes a long way thanks to its consistency and huge flavor profile. And besides, a 100-year old family recipe can't be wrong. The garbanzo beans are a brilliant addition. Gives the spread some heft, and provides a little umami. The tang you get from the mayonnaise, buttermilk and sour cream, also make it silky, and the butter, cream cheese and cheddar - well, what's not to like there? The horseradish shines, and it's the hook that makes you want to go back again and again. I would have even liked a little more horseradish, and that's what's nice about the recipe -- it's easy to add or subtract flavors. - Burnt Offerings —Burnt Offerings

  • Serves 8-12
  • 4 ounces sharp cheddar cheese
  • 8 ounces garbanzo beans
  • 8 ounces cream cheese
  • 5 ounces sour cream
  • 1/4 cup butter
  • 1 ounce prepared horseradish
  • 1 tablespoon white vinegar
  • 2 teaspoons salt
  • 1 tablespoon sugar
  • 1 tablespoon paprika
  • 1/4 cup mayonnaise
  • 1/2 cup buttermilk
  • Dash brown ale
In This Recipe
  1. With cutting blade in a food processor, finely chop cheese and the garbanzo beans. I find using the pulse button on my processor makes the beans & cheese less gummy.
  2. Add cream cheese, sour cream, and butter. Process until smooth.
  3. Transfer to a bowl and add the rest of the ingredients. Stir. You can add more buttermilk or ale a drop at a time if you need make the cheese more spreadable.
  4. Keep in fridge until ready to serve. I like warmed crackers served with this tangy cheese and I am usually drinking the rest of the ale that I opened when I made it.

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