My own invention.
December 2009 - I first made this when we were invited to Kathy and Greg's for Thanksgiving. I wasn't sure about the cheese mouse appetizer and this was a backup. It turned out so good that I made it again for Georgia and Bill's, but this time I measured the ingredients.
Prep time: 20 minutes
Rest time: 1 hour
Appetizers for 10
|A.||cream cheese||8 ounces||at room temperature|
|heavy cream||4 tablespoons|
|prepared creamy horseradish||2 teaspoons|
|garlic||1 clove||smashed and chopped very finely|
Place the cream cheese and horseradish sauce in a stand mixer with half of the heavy cream. Beat on high until the cheese and cream are blended and all mooshed up. (Or use a deep bowl and a strong hand mixer. A blender won't work. If you're strong you could use a pastry knife, but I'm not that strong.)
Consider the consistency. When cold the dip will be tighter than it is now. Add more heavy cream if needed. You want the consistency to be flowing, but stiff.
|B.||chili powder||1 tablespoon|
|sweet paprika||1 tablespoon|
|cayenne pepper||1/4 teaspoon|
|Tabasco brand chipotle hot sauce||1 teaspoon|
While the mixer is running on low, sprinkle the remaining ingredients into the mix. You will probably have to stop the mixer and scrape down the sides several times to get everything evenly incorporated.
Place in a bowl and refrigerate for at least one hour, or up to two days.
|C.||celery||1 cluster||Washed and cut into sticks.
If you prepare the celery ahead of time, store it in the refrigerator submerged in a bowl of cold water.
|crackers (optional)||physically strong ones|
|almonds, slivered (optional)||1/4 cup||If you plan to make a cheese ball.|
Three service options: