Recipe: Cheese Spread Appetizer

 Cheese.

Flickr Photo Credit: Cwbuecheler

This recipe is for a REALLY popular appetizer that was served at a restaurant that closed years ago. When they were open, they would NEVER give out this recipe. One time at a bridal shower, we got one of the waitresses (who happened to be attending) a little sauced (sorry, Lord) and begged her for this recipe. None of us could believe how simple it was.

1 large container of plain sharp cheddar spread (the soft spreadable kind), 1/2 container cottage cheese, 1 heaping tablespoon of horseradish. Combine all ingredients until well blended. Serve chilled with crackers or celery.

The restaurant in question always served this with specialty whole grain crackers and seeded bread sticks. A small amount went for nearly ten bucks per appetizer serving. Really yummy stuff and quite inexpensive, comparatively.

Comments

  1. boulder says:

    What size container of cottage cheese? 8oz or 16oz?
    And the Wispride cheese spread comes in a flat 12 oz tub and an upright 8oz tub.

    a 2-1 ratio would be the 8 oz cheese tub with 1/2 a container of the 8oz cottage cheese.

    The larger 12 oz cheese tub with 1/2 the 16 oz cottage cheese is a 1.5 – 1 ratio.

  2. Megan says:

    I’d love to make this. How many ounces do you consider a “large” container of cheddar spread, and 1/2 of what size container of cottage cheese? Thanks!

  3. myscha39 says:

    Hi Megan! Thanks for your question. Sorry it was vague. It’s basically two parts of the sharp cheddar spread to one part cottage cheese. I guess I was keeping in my head the sizes of the containers. I always remember them just coming in large and small for the sharp cheddar and forgot about the fact there are different sized containers of cottage cheese. I usually use the smaller, not the giant ones. But the two to one ration trick will help you adapt this recipe to whatever sizes of product you find.

  4. Betty Jean says:

    I made this recipe for a party – interpreted the “soft spreadable sharp cheddar spread” to be Kaukauna Club brand. The resulting product was VERY salty! Did I use the wrong cheese spread or is it supposed to be like that?

  5. myscha39 says:

    Hi Betty Jean.

    Well, the original was with Wizpride. But it seems to me that the Kaukana brand is one I’ve used before too. I don’t remember the salt, but it’s been a while since I used that brand. I’m sorry you had an “off” experience with this, because it’s one of my stand-by recipes. I’m wondering if it was an off batch of the spread, or if that brand has changed their recipe for sharp spread. . . I would test it with another brand to be sure. But honestly, I’ve NEVER had the salty problem myself, and I’ve used this at many an event. Keep me posted, because I would hate for people not to use the recipe because of concerns over this issue. It’s really a great appetizer spread and people have loved it wherever I’ve taken it.

    I’ll tell you what, I’m going to write on my list right now to try this spread when I go grocery shopping next to check out the salt factor. I’m really interested in this. I love this recipe, and I want others to enjoy it too.