8 oz. Cheddar cheese, shredded
3 oz. pkg. cream cheese
1/3 c. milk
1/4 c. butter, softened
1 tbsp. Worcestershire sauce
1 tsp. dried chives
1/2 tsp. dry mustard
1/4 tsp. celery salt
1/4 tsp. salt
1/4 tsp. dill seed or 1/2 tsp. dried dill weed

Combine all ingredients in medium bowl and beat until creamy. Pack into 2 cups non-metal container and cover tightly. Refrigerate 24 hours but no longer than 2 weeks. Remove from refrigerator 1 hour before serving. Garnish with snipped chives, if desired. Serve with rye bread.