Hot Jezebel recipe

1/2 cup apricot preserves
1/2 cup pineapple preserves
1/8 cup horseradish, drained
1 1/2 tablespoons dry mustard
1/2 teaspoon pepper
1 (8 ounce) block cream cheese

Combine apricot preserves, pineapple preserves, horseradish, dry mustard and pepper. Place cream cheese block on serving dish. Top with enough Hot Jezebel mixture to cover completely.

Serve with crackers. Store remaining mixture in refrigerator for later use.

Yield: 2 1/4 cups.