Horseradish Cheese Spread

Great for breakfast, a snack or an appetizer, I like it on bagels.

• Ready In: 25 mins
• Yields: 2 1/2 cups

Ingredients

• 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

1. In top of double boiler over boiling water, combine the cream cheese and cheddar cheese.
2. Stir until cheeses are melted and blended together.
3. Add the mayonnaise and the horseradish.
4. Turn into bowl and let stand for at least 30 minutes for flavors to blend.
5. Good served at room temperature or chilled.
6. To store, place in a covered container and refrigerate.
7. For dipping or spreading on fresh vegetables or matzo (or on bagels, Melba toast or crackers after Pesach).
8. Will keep in refrigerator for 2 weeks.