Make Ahead

Schuler's Heritage Cheese Spread

March 29, 2011
2 Ratings
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.

See what other Food52ers are saying.

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