Crackers with cheese dip is one of my favorite snacks.  This homemade horseradish cheese dip recipe uses pantry staples to create a delicious snack perfect for sharing.  The cheese dip can be made days ahead to allow the flavors to meld.

I like to have a few appetizer dishes in my recipe repertoire to bring to parties.  Mexican Corn Dip is always a favorite, but it does need to be served hot.  I also like Cinnamon Sugar Nuts because I can make them before hand and they are easily portable.  But I really wanted a cheese dip to bring to a Christmas party especially since I had leftover Velveeta cheese from making Broccoli Casserole at Thanksgiving.  This horseradish cheese dip is so easy to make and even better to eat. I made this the day before I needed it to give the flavors time to meld.

When I made the horseradish cheese dip I thought I had enough horseradish, but of course, I didn’t.  So I used a little bit of regular horseradish and a lot of extra hot horseradish.  The dip turned out great so use what you have or want to use!  Also, I always try to use Hellman’s or Best Food’s mayo in my dip recipes that may get a little heat.  This brand just seems to hold up better to heat.

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Yield: 1 bowl of dip

Horseradish Cheese Dip

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This homemade horseradish cheese dip recipe uses pantry staples to create a delicious snack perfect for sharing.  The cheese dip can be made days ahead to allow the flavors to meld.

Cook Time 15 minutes

Total Time 15 minutes

Ingredients

• 1 pound Velveeta cheese
• 1/2 cup Hellman's or Best Food's mayo
• 4 oz horseradish, drained
• 3-4 dashes Tabasco

Instructions

1. Melt cheese in a pot on the stove over low heat.
2. Once the cheese is melted, remove it from heat and add the rest of the ingredients.
3. Stir to completely combine.
4. Pour cheese into a bowl with a lid.
5. Store in refrigerator.