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
Need to make a substitution?
Preparation
Stir together all ingredients in a bowl until combined well.