2 cups shredded Cheddar cheese
2 (4 ounce) containers sour cream
3 eggs
2 teaspoons onion powder
2 teaspoons Mexican-style seasoning
1 teaspoon prepared horseradish
In the top of a double boiler, heat cheese, stirring constantly, until it is melted. Remove from heat. Stir in sour cream and eggs. Continue to stir until eggs are dissolved.
Remove foil from cheese. Pour mixture into a serving bowl. Divide the horseradish into 3 portions. Cover and refrigerate. Serve immediately. Let stand 5 minutes, then refrigerate remaining horseradish.
This is really good! I love the chunky veggies with the cheese and shrimp. I added a little extra spinach because I had it and love it. I cant wait to try the leftovers for tomorrow
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