Horseradish Pub Cheese
- 2 Cups Shredded sharp cheddar cheese
- 4 Ounces Cream cheese
- 1/4 Cup Sour cream
- 1/4 Cup Horseradish Drained
- 1 T. Water
- 2 Teaspoons Dijon mustard
- 2 Teaspoons White wine vinegar
- 1/2 Teaspoon Salt
- 1/8 Teaspoon Ground pepper
- Set the cream cheese out to soften.
- Place all the ingredients in a food processor. Pulse until thoroughly combined.
- If desired, you can top with some chopped chives or green onions for color.