Cheddar, Red Pepper, and Horseradish SpreadRomulo Yanes
Try this with your next roast beef or pork sandwich, on either pumpernickel or rye.
Recipe information
Total Time
15 min
Yield
Makes about 2 cups
Ingredients
1/2 lb finely grated extra-sharp Cheddar (2 1/4 cups)
1 (7-oz) bottle roasted red peppers, rinsed, drained, patted dry, and finely chopped (1/2 cup)
1/3 cup mayonnaise
1 rounded tablespoon drained bottled horseradish
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
Preparation
Stir together all ingredients in a bowl until combined well.
