Time 10m Yield 2 1/2 cups, 10 serving(s) Number Of Ingredients 7 Steps:
In a bowl, beat cheese, butter, horseradish, and worcestershire with an electric mixer until smoothly blended. Stir in radishes and onions until well distributed. Season to taste with salt. If made ahead, cover and refrigerate for up to 4 hours; bring to room temperature before serving. Serve with rye crispbread and raw vegetables.
Time 40m Yield 2 cups, 6 serving(s) Number Of Ingredients 8 Steps:
Mix all ingredients together. Chill. Serve on rye rounds or crackers.
Time 15m Yield about 2-1/2 cups. Number Of Ingredients 4 Steps:
Melt cheese in the top of a double boiler. Remove from the heat. Stir in mayonnaise and horseradish. Pour into a small crock or ceramic bowl. Chill. Serve with crackers.
Time 55m Yield 16 Number Of Ingredients 7 Steps:
Combine cheese spread, horseradish sauce, cream cheese, butter, prepared horseradish, onion salt, and hot sauce in a microwave-safe bowl. Heat in microwave until melted, stirring every 30 seconds, 3 to 5 minutes. Refrigerate until cold, at least 45 minutes.
Time 10m Yield 6 Number Of Ingredients 4 Steps:
Combine cream cheese and milk in a bowl and stir until smooth. Mix in radishes and dill.
Yield Makes about 2 cups Number Of Ingredients 7 Steps:
Stir together all ingredients with 1/4 teaspoon each of salt and pepper.
More about “red radish cheese spread recipes”
Time 15m Yield 1-1/2 cups. Number Of Ingredients 8 Steps:
In a small bowl, beat cream cheese and butter until smooth; stir in the radishes, onion, parsley and seasoned salt. Chill for at least 1 hour. , To make a cabbage serving bowl, hollow out the head of cabbage, keeping the core at the bottom intact and removing enough interior leaves so that a 1-in. shell remains. Add dip; serve with vegetables or crackers.
