Prep 5 mins
Cook 5 mins
This delicious recipe is another from Su Cote, my sis-in-law. Wow, can she cook!! A great spread for crackers.
- 1 cup apricot preserves
- 1 cup pineapple preserves
- 1⁄4 cup horseradish
- 1 teaspoon dry mustard
- 1 package cream cheese
- mix first 5 ingredients together and pour over block of cream cheese.
- Serve with crackers.
- The flavors mellow if it is made the night before.
This is evean better if you let it set for about two or three days before spooning over the cream cheese--Gives tahe flavors a chance to marry!
This sauce was perfection! I made it for a party and it got rave reviews. It is very addicting and I will be making this again soon. The only problem I had was finding pineapple preserves so I ended up using pineapple topping found in the ice cream section. I figure they are close to the same thing and it worked out fine. I would recommend using two blocks of cream cheese. Thanks again!
This is really good. I took this on Christmas and everyone wanted to know what was in it. I used pineapple icecream topping, I couldn't find the preserves. Just as you exspect it to get hot from the horseradish the fruit flavors hit and make it a really smooth taste. We really enjoyed this, thank you!