Snappy Strawberry Jalapeno Sauce - cooking recipe

Ingredients

2 (18 ounce) jars strawberry preserves
1 (12 ounce) jar pickled jalapeno peppers, drained
For Dip
8 ounces softened cream cheese
8 ounces finely shredded sharp cheddar cheese

Preparation

In the food processor, pulse preserves and peppers until finely chopped. Pour into 4 half pint jars and store in fridge until ready to serve.
For Dip: Combine cheeses and spread on serving plate. Top with one cup of sauce and serve with crackers. (I like garlic wheat thins).