Post by Baking_Bud on Dec 27, 2002 13:26:52 GMT -6
HORSERADISH CHEESE SPREAD (good for an appetizer base on breads, bagels, harder type crackers, dips for veggies, etc.)
1/2 lb. cream cheese (8 oz.)
1/2 lb. cheddar cheese, shredded (8 oz.)
1 cup mayonnaise (not salad dressing)
1 (5 ounce) bottle prepared horseradish
Directions: In the top of a double boiler over boiling water, combine the cream cheese and cheddar cheese. Stir until cheeses are melted and blended together. Add the mayonnaise and the horseradish. Turn off the heat and let it stand in the bowl for at least 30 minutes for flavors to blend. Good served at room temperature or chilled. To store, place in a covered container and refrigerate. Will keep in refrigerator for a few days, so can make prior to your party. Makes 2 1/2 cups.
1/2 lb. cream cheese (8 oz.)
1/2 lb. cheddar cheese, shredded (8 oz.)
1 cup mayonnaise (not salad dressing)
1 (5 ounce) bottle prepared horseradish
Directions: In the top of a double boiler over boiling water, combine the cream cheese and cheddar cheese. Stir until cheeses are melted and blended together. Add the mayonnaise and the horseradish. Turn off the heat and let it stand in the bowl for at least 30 minutes for flavors to blend. Good served at room temperature or chilled. To store, place in a covered container and refrigerate. Will keep in refrigerator for a few days, so can make prior to your party. Makes 2 1/2 cups.