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Cheddar and Horseradish Spread

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This savoury cheddar and horseradish spread is an effortless vegetarian starter or snack that packs a real punch. By blending mature cheddar with the sharp heat of horseradish and a splash of dry white wine, you create a sophisticated alternative to shop-bought dips. The addition of soured cream ensures a silky, spreadable texture that balances the bold, piquant flavours perfectly.

Ideal for easy entertaining, this homemade spread can be prepared in advance and chilled until needed. Serve it alongside toasted sourdough, crunchy crackers, or crisp celery sticks for a light appetiser. It also works beautifully as a high-quality sandwich filler or as part of a classic British ploughman’s lunch for a contemporary twist on traditional cheese flavours.

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Ingredients for Cheddar and Horseradish Spread

  • 725ml grated cheddar

  • 80ml dry white wine

  • 80ml soured cream

  • 45ml drained prepared horseradish

  • 1/2 teaspoons hot paprika

  • Kosher salt

  • Freshly ground black pepper

How to make Cheddar and Horseradish Spread

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Process 725ml grated cheddar, 80ml dry white wine, 80ml soured cream, 45ml drained prepared horseradish, and 1/2 teaspoons hot paprika in a food processor until smooth; season with kosher salt and freshly ground black pepper. Serve topped with more paprika.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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