Ah, the smell of spring. That earthy, sweet smell of ground that has thawed enough to till. The smell of blossoms on the breeze. The smell of the first cold-hardy herbs and vegetables plucked from garden.
I am eager to pay attention to the smells of springtime.
And because of this, I found it completely appropriate that while I was putting together a breakfast that would “capture spring,” my husband kept coming into the kitchen and saying, “Wow, that smells strong! Smells good!”
I shouldn’t have been too surprised that the whiffs from the kitchen caught his attention. After all, the ingredients list included dill and horseradish. The horseradish, in fact, was so pungent that I had to stand back when opening the food processor–otherwise it stung my eyes! (That’s my main cooking advice for this recipe… DON’T lean over the freshly pureed bowl of horseradish!) Once the horseradish has been included in the recipe, it calms down, and serves to tease out the dill flavors even more.
Dill is one flavor that many people associate with Easter and spring. By the end of March, we need flavors that will wake up our taste buds! And this easy make-ahead dill-horseradish spread will do the trick! Make it the night before your brunch, and the flavors will mingle even more.
- 8 ounces regular cream cheese
- ½ cup dill, washed and coarsely chopped
- 3-4 tablespoons prepared horseradish (Make this with .5 ounce horseradish, 1-2 teaspoons white wine vinegar, and kosher salt pulsed into a paste in the food process [careful of your eyes if you reach in to stir it])
- salt, to taste
- Using the paddle attachment on your electric mixer, whip together the cream cheese, dill and prepared horseradish until the cheese is nice and fluffy. Add salt to taste.
- Refrigerate in an airtight container overnight.