Mary Ann's Cheese Spread
A recipe from the Sneaky Kitchen
1 lb. low fat Velveeta cheese
1/2 lb. butter
4 oz. low-fat cream cheese
4 oz. no-fat sour cream
4 - 5 oz. horseradish

Melt cheese & butter in top of double boiler, stirring to blend.  Remove from heat, then add cream cheese & blend well.  Add sour cream & blend well.  Add horseradish, tasting as you add it, as the strength varies a lot from brand to brand.  You want this spread to have some "zip", but not to knock you out! 

Chill for at least 4 hours.  Keeps several days.  Serve with crackers. This makes A LOT!