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Sharp White Cheddar Whip

Yield 24 12-oz. servings


  • 3 lb. GFS Cream Cheese
  • 2 1/2 lb. Brickman's Aged Sharp White Cheddar Cheese
  • 4 1/2 c. GFS Sour Cream
  • 6 Tbsp. Dijon Mustard
  • 3 Tbsp. GFS Horseradish
  • 3 Tbsp. Worcestershire Sauce
  • 3 Tbsp. Red Pepper Sauce
  • 1 Tbsp. Trade East Granulated Onion Spice
  • 1 Tbsp. Trade East Granulated Garlic Spice
  • 6 oz. Radicchio, sliced
  • (Recipe) Porter Honey Sauce


      • 6 ct. Porter Ale, 12 oz. bottles*
      • 2 c. GFS Clover Honey


      Place the porter and honey in a nonstick saucepan. Whisk together until the honey has dissolved. Bring to a boil. Simmer over low heat. Stir frequently. Reduce by two-thirds or to desired consistency. Transfer to a squeeze bottle or storage container. Cover, label, date and refrigerate until needed. For best results, serve at room temperature.

      *Available through the retail market.

    6 Tbsp. (Recipe) Porter Honey Sauce
  • 1/4 c. Markon Chives
  • 432 ct. Crackers


Place the cream cheese, cheddar cheese, sour cream, Dijon mustard, horseradish, Worcestershire sauce, red pepper sauce and granulated onion and garlic in the stainless-steel bowl of an electric mixer fitted with a paddle attachment. Season to taste with salt and pepper. Mix on low speed until blended. Transfer to a storage container, cover, label, date and refrigerate until needed. CCP: Refrigerate at 41°F or below.

To prepare à la carte:

Place 1/4 oz. of radicchio on the front of a chilled serving plate in a 3" circle. Spread 4 oz. of cheddar whip out on top of the radicchio. Make several circular wells on top of the whip. Drizzle 1/2 Tbsp. of of porter honey sauce into the wells. Sprinkle 1/2 tsp. of chives over the whip and the sauce. Place a package of crackers next to the whip.