"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 was 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."
8 ounces light whipped cream cheese
1 cup shredded cheddar cheese
1/4 cup sour cream
3 tablespoons prepared horseradish
1 vegetable bouillon cube with sea salt, mashed
In a food processor, combine cream cheese, cheddar cheese, sour cream, horseradish and mashed bouillon cube until well blended, making sure that the bouillon cube is fully integrated into mixture. Transfer to a bowl and serve immediately or cover and refrigerate. Serve at room temperature.