1/4 cup mayonnaise
1/4 cup milk
1 teaspoon spicy brown mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 (5.5-ounce) can spicy vegetable juice*
2 to 3 tablespoons prepared horseradish
2 tablespoons sliced green onions
Pretzels, crackers and/or pumpernickel or rye cocktail bread
Combine all spread ingredients except vegetable juice, horseradish and green onions in 3-quart saucepan. Cook over medium-high heat, stirring occasionally, 8-10 minutes or until smooth. Stir in vegetable juice, horseradish and green onions. Spoon into crock or serving bowl. Cover; refrigerate at least 2 hours.
Serve with dippers as desired.
*Substitute 1/3 cup tomato juice.
Centuries ago, English pubs provided crocks of cheese spreads and biscuits for their clientele. The spreads were generally made with the odds and ends of cheddar or Stilton cheese and mixed with butter or Port to soften the hard pieces of cheese. Customers would use their pocket knives to scoop out a small amount of the cheese mixture and spread it on crackers, to enjoy with a glass of ale.