Ingredients:
1/2 cup apple jelly
1/2 cup pineapple preserves
1 1/2 tablespoons dry mustard
1 1/2 tablespoons prepared horseradish
1 (8 ounce) packages light cream cheese or 1 (8 ounce) packages neufchatel cheese
Directions:
In a small saucepan, combine the jelly, preserves, mustard and horseradish.
Cook over medium heat until everything is melted, stirring as it heats.
Remove from heat, cover and refrigerate at least one hour until chilled.
To serve: place the block of cheese on a serving plate and top with 1/2 cup of the pineapple sauce.
Serve with crackers.
Refrigerate the remaining sauce for up to 3 weeks.
Servings: 14
Time preparation: 10 min.
Time total: 70 min.