(about 1 1/2 cups)
Things are still a bit hectic after the holidays and I have done very little cooking. For the most part I have been snacking on salads, sardines and cheese; anything that takes less than 5 minutes to prepare.
Last month I made a last minute cheese spread, and since then I have wanted to make one again with horseradish. I had planned on adding chopped chives, mainly for the flecks of green they would provide, but the small bundle I purchased last week didn't last, so I added chopped shallots instead.
1/2 lb sharp cheddar cheese
2 tbsp sour cream
1 tsp deli style mustard
1/2 tsp sweet paprika
up to 4 tsp prepared horseradish
1/4 cup dry white wine
2 tbsp chopped shallots or chives
Cut up the cheese into smaller pieces and place into the bowl of a food processor. Add the sour cream, mustard, paprika and 2 teaspoons of the horseradish. Pulse the mixture a few times and when it begins to break up into a crumbly mixture, pour the wine down the chute.
Keep pulsing until you have a smooth mixture. You might have to remove the top and scrape down the sides at some point.
Taste the spread and add more horseradish, if necessary. (I have found horseradish can vary a lot by brand so it's always difficult to suggest a precise amount). Add the shallots or chives and pulse a few more times until they are evenly combined.
Sprinkle with a bit of paprika, if desired. Serve with crackers or cut up vegetables.