- 1 cup apple jelly
- 1 cup apple-apricot preserves
- 1 1/2 tablespoons prepared horseradish
- 2 tablespoons dry mustard powder
- 1 tablespoon coarsely ground black pepper
- 1 (8 ounce) package cream cheese, softened
- Stir together the apple jelly, apricot preserves, and horseradish in a bowl until mixed. Sprinkle with mustard powder and black pepper; mix well. Place the cream cheese onto a serving dish, and pour the jelly mixture overtop to serve.