Jezebel Dip - cooking recipe

Ingredients

1 (16 oz.) jar pineapple preserves
1 (16 oz.) jar apple jelly
1 (1 1/2 oz.) can dry mustard to taste
1/2 to 3/4 jar horseradish, semi-drained (5 oz. size)

Preparation

Mix in blender.
Keep in covered jar in refrigerator.
Dip will keep for weeks.
To serve, place three 8 ounce blocks of cream cheese on platter at room temperature.
Pour Jezebel dip over top of cream cheese and serve with crackers.