Every year we visit family in Cleveland, Ohio and every year they serve what they call "bar dip." It’s a zesty, delicious, can’t-get-enough dip they buy from a small, independent food store whose long-time owner won’t reveal the recipe. I was determined to duplicate this can’t-get-enough combination and very pleased that it only took three attempts to achieve that irresistible, savory flavor. My cousins always serve the dip with crispy bagel chips; I have served it successfully with fresh pineapple chunks, raw vegetables, pretzels and crispy pita chips. However you serve this dip, it's yummy!
Helpful to know: Watch-It-Disappear Horseradish Dip can be prepared 1-2 days in advance and refrigerated. Allow to come to room temperature before serving. My vegetable bouillon cube of preference is Rapunzel Vegan Vegetable Bouillon with Sea Salt.
One 8-ounce container light whipped cream cheese, softened
1 cup cheddar cheese, shredded
¼ cup sour cream
3 tablespoons prepared horseradish
1 vegetable bouillon cube with sea salt, mashed
Fresh chives, garnish, optional
In a food processor, combine cream cheese, cheddar cheese, sour cream, horseradish and mashed bouillon cube; combine until well blended making sure that bouillon cube is fully integrated into mixture. Transfer to a serving platter, using a icing or frosting knife or spatula, shape dip into desired shape, garnish with chives. Serve at room temperature. Yield: About 2 cups.
