Snackin’ Time

Posted: February 4, 2017 in Uncategorized

Do you like cheese and crackers? I love dipping Ritz Roasted Vegetable crackers into my homemade cheese dip. A number of years ago, the Win Schuler Company made what was called Bar Scheeze. It was for restaurants for dipping and sold in grocery stores. But like all good things over the years, they stopped making it. Or maybe in my part of the country, it’s not available. Whatever, I managed to get the recipe for the dip and I just made another batch today. I’m going to share it with you, it’s simple to make. It took me about 45 minutes to make and only needs three ingredients. ONE pound of Velveeta block cheese, horseradish and Miracle Whip. Take the cheese and slice it into small cubes and put half of them in a microwave safe bowl. I set it on 2 minutes but took it out before that. I checked it and stirred the cheese into a creamy paste. I added the other half of the cheese cubes and back in the microwave for as long as it took to melt the cheese. I stirred it good and added a little more than a half cup of Miracle Whip. This is to make the cheese soft enough to dip. Yes, I used Miracle Whip, I’ve tried regular mayo and it didn’t have the tang that Miracle Whip gives it. Now you add horseradish, to taste, I put in about two full tablespoons of the stuff. Now stir everything together, if it’s getting thick, pop in in the micro for a few seconds to soften, then stir. Taste the mixture and see if you want more horseradish. I’m not fond of horseradish but in this dip I really like it tangy. Now get a plastic bowl and put the cheese dip in, smooth it out and chill. I can eat this in short time, a great night snack with my beer. If your dip is a little hard to scrap the cracker through, next batch add more Miracle Whip. I just add till it’s right. Hope yours turns out well, let me know.


  1. Maggie says:

    On the list for next week. Thanks, Bob!

    Liked by 1 person

  2. It’s easy to make an there’s only a few ingredients. It lasts a long time in the fridge, too. But it’s never in there very long, I eat it frequently.


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