A delicious hot appetizer, complete with a buttery cracker crumb crust.

Horseradish Mousse

Cracker Crust:
2/3 cup round buttery cracker crumbs
1/3 cup butter, melted

 

Filling:
2 (8-ounce) packages cream cheese
2 large eggs, beaten
1 cup sour cream
3 cups (12 ounces) shredded Wisconsin Cheddar cheese
1/2 cup prepared horseradish
1 (2 1/4-ounce) can sliced black olives
1 (2-ounce) jar pimentos

1. For Cracker Crust: Combine crumbs and butter, stirring well. Firmly press mixture evenly on bottom and 1-inch up sides of a springform pan.
2. Bake at 350°F (175°C) for 5 minutes. Set aside.
3. For Filling: Combine cream cheese, eggs and sour cream. Add cheese.
4. Drain horseradish, olives and pimentos and add to cream cheese mixture.
5. Pour into prepared crust. Place springform pan in pan of hot water.
6. Bake at 350°F (175°C) for approximately 45 minutes or until browned.

Makes 8 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.