Horseradish Cheese (flavored cream cheese)

Name: Horseradish Cheese (flavored cream cheese spread)
Prep time: 5 min
Total time: 5 min
Ingredients: 8 ounces cream cheese; 3 tablespoons prepared horseradish ((not horseradish sauce)); 2 teaspoons Worcestershire sauce; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 1 tablespoon chopped chives (fresh is best)

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Inside: A quick and easy DIY horseradish cheese to spread on sandwiches, bagels, crackers and crostini. This piquant flavored cream cheese is also a delicious dip for veggies.

The best horseradish cheese isn’t from the deli case or sliced in cryovacced packages. It comes from your kitchen, and you only need 5 minutes to make it. This easy cream cheese spread recipe is doused with nose-tingling horseradish, a block of cream cheese, and other pantry staples. It will take bagels, sandwiches and crudité to the next level.

I originally fell in love with this horseradish cheese spread when I used it on a cold roast beef sandwich instead of the usual slice of Swiss. I loved how flavorful it was, and how melty and satisfying, despite being on a cold sandwich.

Then I realized that this was more like a pub cheese. It can (and should) be used liberally on everything from morning bagels to a dip for soft, warm pretzels and lush, peppy spread for crackers, crostini, crudité and more. The horseradish flavor is pronounced but not fiery.

The soft, creamy texture melts on your tongue and coats it so you taste it more fully. It can also give you the sense of melty, oozy cheesiness on a COLD sandwich. I love that.

So, instead of a slice of Swiss on roast beef sandwiches, try a liberal spread of horseradish cheese instead. It is eye-popping good. You’ll never return to deli slices (unless it’s for a grilled cheese).

Why you’ll love this recipe:

It’s quick and easy; you can make this recipe from scratch in about 5 minutes.
There are only six everyday ingredients.
There’s a variety of ways to use this horseradish-flavored cream cheese.
The recipe can be halved or doubled depending on the quantity you need.
No weird added ingredients or preservatives (commonly found in deli slices).

Ingredients:

Plain Cream Cheese–I recommend full fat cheese instead of Neufchatel.
Ground Horseradish–not horseradish sauce. You can use fresh horseradish for a truly sinus-clearing cream cheese spread or the store-bought variety, as I did. Check the label to ensure it’s not expired.
Worcestershire Sauce–adds an umami depth and contrast to the flavored cream cheese.
Salt–I used Diamond Crystal kosher salt, but fine sea salt works well too.
Pepper–freshly ground will give you the best flavor. Pre-ground pepper loses its potency in the can.
Fresh Chives–for an oniony finish that’s not overpowering.

Step-by-step instructions:

Putting ingredients in a food processor.

Combine all of the ingredients except the chives in a food processor.

2. Pulse until the ingredients are well combined. Scraping the bowl’s sides every so often ensures that everything mixes evenly.

3. Transfer the cream cheese spread to a small bowl and stir in the chopped cream cheese. Serve.

Pro-Tips:

You might be tempted to add the chives to the food processor and whiz everything together, but this will chop the herb too finely and color the horseradish cheese with a green tinge.
Though the cream cheese spread is good right from the fridge, letting it come to room temperature for 10-15 minutes on the counter will make the flavor more pronounced. (Channels in your tastebuds react more to foods at warmer temperatures).
If you’re making a large batch of the cream cheese spread recipe (triple or quadruple the recipe), assemble it in a stand mixer or with a large bowl and hand mixer.

Variations:

For a cheesier flavor, add half a cup of freshly grated sharp cheddar cheese to the other ingredients in the food processor for a savory horseradish cheddar you’ll love. If using cheddar, scale back to a pinch of salt.
Add half a cup of sour cream as a chip dip.
Add fresh dill for a more herbal flavor.
Swap finely chopped green onion for the chives for greater textures.
For chive cream cheese, skip the horseradish and add ½ teaspoon of onion powder and one teaspoon of chopped parsley.

How to use:

Use instead of mayonnaise or cheese on sandwiches or wraps.
Serve with bagels and lox instead of plain cream cheese or on toast.
Serve with soft pretzels as a cheesy dip.
Use a star-tip to pipe the flavored cream cheese onto celery sticks, carrots or other vegetable sticks as an appetizer or snack.
Serve as a dip for roasted mini potatoes and whole radishes with their leafy green tops.
Use a pastry bag and piping tips to pipe the cream cheese spread onto blinis and top with smoked salmon and caviar for an elegant appetizer.

FAQs

How do you eat horseradish cheese?

Use it in place of mayonnaise and sliced cheese on sandwiches.

Does pub cheese have horseradish?

Yes, pub cheese usually has horseradish for a sharp bite.

What is horseradish made of?

Horseradish is a spicy root vegetable in the mustard family. When finely grated or ground, it adds a pungent kick to sauces and other recipes.

Make ahead:

You can assemble the horseradish cheese several days ahead. Keep it covered in the refrigerator until you’re ready to serve.
If you want to make it a week or longer ahead, wait to add the fresh chives until you’re ready to serve.

Storage:

Keep the flavored cream cheese in a nonreactive jar with a tight-fitting lid in the refrigerator for up to 7 days. Note: The fresh chives will deteriorate the longer they sit, so I recommend making just enough to use within five days. If not, please wait to add the chives until you’re ready to use the horseradish cheese spread.

Freezing:

You can freeze the cream cheese spread recipe (without the chives) for up to 3 months. To serve, defrost completely and stir in the chopped chives.

More condiment recipes:

More cheese spreads:

A jar of horseradish cheese with chives.

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5 from 3 votes