Hot Jezebel

• 1 cup (225 ml) apricot preserves
• 1 cup (225 ml) pineapple preserves
• 1/4 cup (60 ml) horseradish, drained
• 3 tsp (15 ml). dry mustard
• 1 tsp (5 ml). black pepper (optional)
• 1 8 oz (224 grm). pkg cream cheese

1. Mix preserves, horseradish, mustard, and pepper; store in covered jar in refrigerator.
2. To serve, place 1/3 cup (80 ml) of hot jezebel on cream cheese.

apricot preserves, pineapple, horseradish, mustard, black pepper, cream cheese

Taken from online-cookbook.com/goto/cook/rpage/000911 (may not work)