" Bar" Cheese

"A friend shared this with me last year. I have made a batch a month since then. It is an adaptation of a famous restaurants signature cheese. Everyone likes it. It makes a great present. It will keep for extended periods when refrigerated but mine has never lasted more than a week. Enjoy."
photo by restless442000_1300 photo by restless442000_1300
photo by restless442000_1300
Ready In:
4-5 8oz. containers




  • In a large sauce pan over low heat, melt the Velveeta.
  • Add the jar of horseradish and mix.
  • Allow this to heat on low for 15 minutes, stirring often.
  • Add the mayo, Worcestershire, and Tabasco.
  • Mix and allow to heat another 10 minutes, stirring often.
  • Cool slightly and pour into 4 or 5 containers.
  • Refrigerate.
  • Serve on your choice of crackers.

Questions & Replies

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  1. Earlie862
    Very good! Velveeta flavor was very strong, but I only had a 5oz jar of horseradish. I did increase the tabasco and worcestershire sauces to make up for my horseradish shortage. I was distracted during melting and the bottom browned slightly so I had little brown pieces in my cheese. It did not effect the flavor. My family assumed that it was bacon and I didn't tell them any different. Oh well, maybe I'll leave out the "bacon" next time.
  2. riffraff
    I followed the recipe to the letter. Than I had to add more stuff because I like spicey. I added 2 tablespoons of SRIRACHA sauce to the end product and stirred it in. FANTASTIC so I added one more tablespoon and a ton a cracked black pepper to the top of each container. Many compliments. Thanks for a really good recipe. This will be in my gift baskets this Christmas.
  3. Gmack
    My mom "has never cared for horseradish" and LOVED this! I want to stop people on the street and tell them about your bar cheese. Very good with pretzels.
  4. 1ChefDeb
    I had a party to celebrate the Bar I have in my basement...what better time to serve Bar Cheese!I can't believe the reviews I got. Such a simple recipe and full of flavour. It is so easy to make but stand over the pan and keep the heat low to avoid having the cheese cook on the bottom. I have passed on the recipe to others for their X-mas parties.
  5. Ducky
    Oh, my goodness! What a great recipe! I made this for a small dinner get together. They would have been happy eating only this (made a good dent in it nonetheless). This is definitely a keeper and will be made many a time. My husband was taste testing as I was making this and he liked it before I even added all of the ingredients. He also liked it warm and sometime I may try serving it as a warm dip. I only added about 6 oz of horseradish and used the Velveeta Mexican mild with jalapeno peppers. I didn't keep a close enough eye on the melting cheese and had to remove a small portion of it that cooked around the sides and bottom of the pan. Will melt it on low heat next time.


  1. Chef ChiSox1
    This is my daughter's first recipe that she can make on her own, and she loves it. She makes it in the microwave and came up with substituting garlic powder for the hot sauce.



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