I am a complete sucker for creamy spreads. And actually, if given my druthers, and the metabolism of a Ruby-throated hummingbird*, I would eat some type of creamy spread with every meal. But given the fact that I was not blessed with a fast metabolism, and am of an age where dietary restrictions are as common as Budweiser beer, (and you may interpret “common” any way you choose), I simply cannot allow myself the pleasure. So therefore I have to limit my creamy spread intake to those occasions where to not serve a creamy spread as one of a plethora of appetizers would be regarded as terribly gauche.

So when I do get the opportunity to prepare a creamy spread, I make sure it’s a pretty darned tasty one. And to that end, this cheesy goodness is right there at the top of my list. It is just a perfect marriage of cheese and horseradish. Neither flavor overshadows the other; rather they totally complement each other.

So next time you need a quick and easy appetizer spread, give this recipe a go. It’s a joy to prepare, contains ingredients that can be easily obtained, and only improves with age. (If only that could be said for me – the improving with age part that is!)

*Hummingbirds have the highest metabolism rate of any homeothermic animal. (Homotherimic – maintains a stable internal body temperature regardless of external influences.)

• 8 oz. grated sharp cheddar cheese
• 6 oz. cream cheese
• 1 tsp. distilled white vinegar
• 6 T. heavy cream
• 1 T. creamy horseradish (I use Beaver Brand Hot Creamy Horseradish)
• pinch of kosher salt
• freshly ground black pepper

Whirl all the ingredients together in a food processor until creamy and smooth. Refrigerate for at least 2 days before serving at room temperature with crackers. Cornichons (crisp, sour pickles made from really tiny cucumbers) are a wonderful accompaniment to this cheese spread.