Zingy wasabi & dill cream cheese spread Fast2eat

This tangy spread is really easy and fast to make. It only takes five minutes and can be made ahead of time, which makes it perfect for parties.

It’s a great for an appetizer spread, because it’s nice and offers a light and refreshing taste any time of the year.

Use it to make a perfect simple to prepare finger food for a party with Smoked Salmon with Cucumber. This appetizer is low carb, easy to make, healthy and elegant.

It’s a perfect topping for crackers, tortilla chips, pita chips, bread… whatever you love to use for dipping!

You can also serve with cut up celery, mini carrot and bell peppers, or on a lettuce wrap for a low carb option.

Hollow out tomatoes and serve it inside for an easy brunch recipe that looks like you spent forever making it!

The formula is very basic; it’s a versatile spread that lends itself to all kinds of variations and additions (see notes).

Zingy horseradish (or Wasabi) & Dill Cream Cheese Spread Fast2eat

Zingy horseradish (or Wasabi) & Dill Cream Cheese Spread Fast2eat

The flavours go very well together! A unique spread made with Cream cheese, horseradish (or Wasabi) & Dill. Definitively the addition of horseradish (or Wasabi) is a special spicy zing.
Prep Time: 5 minutes
Resting time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 10 people


  • 1 package Cream cheese - 250g/8oz - softened slightly at room temperature
  • 2 tbsp Horseradish - or Wasabi paste - more or less to taste
  • 1 tbsp Cream - Heavy or Whipping cream or evaporated milk or milk - optional
  • 3 tbsp Dill - fresh chopped- more or less to taste


  • Place softened (out of the refrigerator for about 2 hour) cream cheese, dill and horseradish (or wasabi past) in a large bowl. Beat until well combined (a mixer really helps here). If the mixture is too stiff, add Cream (or Heavy or Whipping cream or evaporated milk or milk).
    Zingy horseradish (or Wasabi) & Dill Cream Cheese Spread Fast2eat


You can prepare this cream cheese mixture a few days in advance.
Use fresh dill, not dried dill. The fresh dill really gives cream cheese mixture a vibrant flavour. The dried herbs will not taste as appetizing. The finely chopped fresh dill also makes a lovely little garnish.
Wasabi and horseradish are commonly recommended as substitutes for each other due to their similar flavour profiles. Many people assume that Wasabi is a type of green horseradish since it tastes something like horseradish and has the same nasal-clearing power. An error in translation years ago led people to believe the wasabi root and the horseradish root were one and the same; wasabi has been falsely labelled “Japanese horseradish”.
Horseradish is a cultivated plant of the mustard family, having small white flowers; the pungent root of this plant, ground and used as a condiment and in medicine; the condiment itself, sometimes moistened with vinegar or mixed with ground beets. It is easy to grow and not expensive.
Wasabi is an Asian plant of the mustard family; the pungent, greenish root of this plant. The root can be grated, smashed up into paste and used as a condiment. it has a very strong flavour. It’s more readily available as an ingredient to use in condiments that require that special spicy zing. Its hotness is more like hot mustard or horseradish than chili pepper, because it irritates the nose more than the tongue. It is very difficult to grow and very, very expensive.
Odds are that you have never actually tasted the genuine Wasabi rhizome, as it’s a rarity outside of Japan. Most of the wasabi paste served outside of Japan (or even in Japan) is a mixture of horseradish, mustard and green food colouring. It’s referred as “western wasabi.” Some brands of wasabi paste do contain real wasabi (check the label). 95% of the Horseradish powder on the market doesn’t have real wasabi in it.
Because of its similar flavour profile, horseradish is a common replacement for the fresh wasabi plant. Concerning their flavours, both products are hot and tangy. Both have that “punch-you-in-the-nose heat”. While they are very similar, the flavours are not identical since wasabi has a much more complex and herbaceous flavour than that of horseradish. You can use horseradish as a 1:1 substitute for wasabi.
Play around with it:
  • You can leave the wasabi/horseradish and/or dill out of the cream cheese if you want a more subtle bite.
  • I think a little dash of lemon zest and/or finely chopped red onion, and/or chives would be lovely, too.
  • You can also whip some cream cheese with black pepper, onion flakes, garlic flakes, poppy seeds, and sesame seeds.
  • Or use sour cream or Greek yogourt instead of cream cheese.

To properly prepare your recipe, you may need to use the conversion tables to accurately convert the weight, volume, length, and temperature of all the necessary ingredients. These Fast2eat conversion tables will allow you to ensure that your recipe turns out perfectly and that all measurements are precise and accurate.

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Calories: 84kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 86mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Vitamin A: 335IU | Vitamin C: 0.8mg | Calcium: 24mg | Iron: 0.1mg

Nutrition information is calculated using an ingredient database and should be considered an estimate.

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