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