For me, it made bland veggies during childhood more palatable (let’s be honest, no kid likes boiled Brussels sprouts). It was often used in hors d’oeuvres (typically, spread on crackers), as a dip for veggies, and as a sauce on sandwiches-though it’s been increasingly marginalized over the past few decades, as the desire to consume responsibly-sourced, real food has gained wider appeal.Īnd yet, despite the fact that Cheez Whiz is often considered an overly-processed, nutritional nightmare, there’s still a time and a place to appreciate the nostalgia-inducing spread.

The orange, spreadable cheese product Cheez Whiz has fallen on hard times since its height as a cocktail party staple in the decades following its post-war release.įunnily enough, for all of the disdain that greets any mention of Cheez Whiz, the cult spread has a refined origin story: First released in 1953, the distinctly American product was created by food scientists as a time-saving alternative to Welsh rarebit-the belly warming (but time-consuming) British dish of savoury melted cheese sauce on dense toast.

Canned cheese whiz