Categories: APPETIZERS, DIARY, DIPS & SAUCES

Ingredients

• 3/4 cup heavy cream
• 2 cloves garlic
• 2 oz regular or low-fat cream cheese, softened
• 7 ounces Gouda cheese (2 cups shredded)
• 3 tablespoons prepared horseradish
• 1.5 teaspoons white wine vinegar
• .5 teaspoon ground white pepper
• .25 teaspoon salt
• Coarsely ground black pepper

Directions

1. With an electric mixer or by hand, whip the cream until it just forms stiff peaks (For a small recipe like this, use a narrow bowl rather than a wide one).

2. Using a food processor, drop peeled garlic cloves into the feed tube while the machine runs. Process until the garlic is chopped.

3. Cut the cream cheese into chunks and add them to the garlic.

4. Add the remaining ingredients except black pepper and whipped cream, process until completely smooth, scraping bowl as needed.

5. Using the pulse button, add the whipped cream just until blended.

6. Cover and chill at least 2 hours, preferably overnight. This spread will keep for 1 week in the refrigerator.

7. Before serving, garnish with black pepper and bring to room temperature for the fullest flavor.

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