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.
- 1 pound Velveeta cheese
- 1/2 cup Hellman's or Best Food's mayo
- 4 oz horseradish, drained
- 3-4 dashes Tabasco
- Melt cheese in a pot on the stove over low heat.
- Once the cheese is melted, remove it from heat and add the rest of the ingredients.
- Stir to completely combine.
- Pour cheese into a bowl with a lid.
- Store in refrigerator.