Dutch Sandwich Spread with Cream Cheese, Chives & Celeriac

By Karin Engelbrecht

dutchfood.about.com

Dutch Sandwich Spread with Cream Cheese, Chives & Celeriac

Photo © Karin Engelbrecht

Most butchers and sandwich shops in the Netherlands sell a rich, creamy white sandwich spread known as Heksenkaas®. The name translates as 'witches' cheese'. Our homemade version of this commercially produced concoction is made with full-fat cream cheese, leeks, celeriac, parsley and garlic and a generous sprinkling of chopped chives.

Use a food processor - you'll need the grater, blade and the paddle whisk - and this delicious sandwich spread takes mere minutes to make, but you can also easily use a basic box grater and hand held whisk, too. Make in advance and store in the fridge in an air-tight container - it will keep for several days. Add the chives at the last minute, when you're ready to serve the sandwich spread or dip, because otherwise the chives may wilt.

This spread tastes terrific on sourdough-, spelt- or whole wheat bread and we love it as a dip with crudités, too.

Yield: Makes 1 bowl.

Ingredients:

• 1 small leek, roughly grated
• 1/4 celeriac root, roughly grated
• 2 tbsp of parsley, roughly chopped
• 1 clove of garlic, roughly chopped
• 7/8 cup/200 g full-fat cream cheese
• Sea salt & freshly milled pepper, to taste
• Freshly chopped chives, to garnish
• ----
• YOU WILL NEED:
• A food processor
• Or a box grater and whisk

Preparation:

Grate the leek and celeriac root, and chop the parsley and garlic. If using a food processor, use the blade attachment to mince the ingredients finely. Now add the cream cheese, salt and pepper and pulse a few times until well mixed. (If you don't have a food processor, finely grate the leek and celeriac root and chop the parsley and garlic more finely.)

Add some air by whisking the mixture. Keep covered and refrigerated until ready to use. Decorate with chopped chives, and serve cold.