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
Makes: about 3 cups
cup Heavy Cream
ounces Cream Cheese
ounces Gouda Cheese – shredded about 2 cups – not the aged stuff, just regular gouda
tablespoons Prepared Horseradish
teaspoons White Wine Vinegar
teaspoon White Pepper
- 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.
serving, garnish with black pepper and bring to room temperature.