Hearty Cheese Spread Recipe

5 1 1
Hearty Cheese Spread Recipe
Hearty Cheese Spread Recipe photo by Taste of Home
Publisher Photo

Hearty Cheese Spread Recipe

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5 1 1
Publisher Photo
Using the red wax covering from gouda cheese, Vernie Nicolaisen of Cherokee, Iowa fashions a decorative "poinsettia" bowl in which to serve this treat.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 Gouda cheese round in red wax covering (7 ounces), room temperature
  • 1 package (2 ounces) thinly sliced smoked beef, finely chopped
  • 1/4 cup sour cream
  • 2 tablespoons sweet pickle relish
  • 2 teaspoons prepared horseradish
  • Apple slices or crackers

Directions

Carefully slice through wax and cheese to within 1 in. of the bottom, forming eight pie-shaped wedges. Carefully fold wax back to expose cheese; remove cheese.
In a bowl, beat the cheese until creamy. Add the beef, sour cream, relish and horseradish; mix well. Spoon into wax shell. Chill.
Serve with apple slices or crackers. Yield: 1-1/2 cups.
Originally published as Hearty Cheese Spread in Taste of Home December/January 1996, p45

Nutritional Facts

2 tablespoon: 81 calories, 6g fat (4g saturated fat), 26mg cholesterol, 246mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 5g protein.

  • 1 Gouda cheese round in red wax covering (7 ounces), room temperature
  • 1 package (2 ounces) thinly sliced smoked beef, finely chopped
  • 1/4 cup sour cream
  • 2 tablespoons sweet pickle relish
  • 2 teaspoons prepared horseradish
  • Apple slices or crackers
  1. Carefully slice through wax and cheese to within 1 in. of the bottom, forming eight pie-shaped wedges. Carefully fold wax back to expose cheese; remove cheese.
  2. In a bowl, beat the cheese until creamy. Add the beef, sour cream, relish and horseradish; mix well. Spoon into wax shell. Chill.
  3. Serve with apple slices or crackers. Yield: 1-1/2 cups.
Originally published as Hearty Cheese Spread in Taste of Home December/January 1996, p45

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HBcook User ID: 2966570 8438
Reviewed Nov. 17, 2008

"The tricky part is getting the cheese out of the shell. Once that is done the cheese does not get real creamy without adding the sour cream. It is just not a soft enough cheese. I could not find smoke sliced beef so I used dried beef. The result for flavor (very unique)and presention is wonderful."

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