Preheat oven to 350 degrees. Combine and stir all ingredients together in a large bowl, reserving 1/2 cup cheese. Spoon into a small baking dish, I use a small pie plate. Bake at 350 degrees until hot and bubbly. Sprinkle remaining 1/2 cup of cheese, or more to your liking, over the top of the dip and serve with chips, crackers, or baguette slices. Enjoy!
This recipe works best when you shred your own cheese or use a high grade shredded cheese such as Sargento.
Adapted from Bubbling Horseradish Dip from 150 Best Slow Cooker Recipes, Second Edition, by Judith Finlayson, no link available