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Madison Area Gluten Intolerance Chapter

Bar Cheese Dip

1 lb Velveeta
1/2 lb unsalted butter
2 tablespoons onion juice
1/8 teaspoon tabasco
3 oz cream cheese
2/3 cup horseradish, undrained

Combine all ingredients in sauce pan. Heat, stirring, until cheese melts. Remove from heat and beat with electric mixer for 3 minutes. Makes a large bowl full. Keep refrigerated.

This freezes well. To serve, remove from freezer, thaw slightly, beat with mixer until smooth.