Horseradish Cheese Spread

Three ingredients. Five minutes. That’s all it takes to make a cheese spread that clears sinuses and keeps people coming back to the cracker tray. Processed cheese melts down smooth, mayonnaise adds richness and a creamy body, and horseradish brings a sharp, peppery heat that cuts right through all that richness.

Melt the cheese gently in a double boiler or the microwave, stir in the mayo and horseradish, pour into a crock, and chill. The spread firms up as it cools into a scoopable, spreadable consistency that holds its shape on a cracker without running off.

This is the kind of old-school appetizer that shows up at holiday parties and football watch parties alike, and the bowl always comes back empty.

Kitchen Tips

• Melt the cheese slowly and stir often. High heat can make processed cheese grainy or oily.
• Use prepared horseradish from the refrigerated section, not horseradish sauce. You want the sharp, clean heat, not a creamy diluted version.
• Taste before chilling and adjust the horseradish. The heat mellows slightly as the spread cools.
• Serve with sturdy crackers or thick-cut vegetable sticks that can handle a heavy scoop.

Variations

• Add a few dashes of Worcestershire sauce for a deeper, more savory flavor.
• Stir in crumbled crispy bacon for a horseradish-bacon cheese dip.
• Fold in chopped chives or green onions for color and a mild onion note.