- 1/4 cup apple jelly
- 1/4 cup pineapple preserves
- 4 teaspoons prepared horseradish
- 4 teaspoons ground mustard
- 1 (8 ounce) package cream cheese, softened
- Assorted crackers
- In a saucepan, combine jelly, preserves, horseradish and mustard. Cook and stir over medium-low heat until blended. Cover and refrigerate for 1 hour. Spoon over cream cheese. Serve with crackers.