Contributed by CSA member Tory
Gourmet | August 2007
Makes about 2 cups.
2 cups coarsely grated extra-sharp white Cheddar
1 & 1/2 cups finely chopped radish (1/2 pound)
1/3 cup mayonnaise
2 tablespoons drained bottled horseradish
2 tablespoons finely chopped fresh parsley
2 teaspoons Dijon mustard
Stir together all ingredients with 1/4 teaspoon each of salt and pepper.
Accompaniment: celery sticks, crackers, or crusty bread