2 (3 3/4 oz.) cans sardines in oil, drained
4 oz. neufchatel (light cream) cheese, softened
1/2 c. chopped celery
1/4 c. chopped red onion
3 tbsp. chopped fresh dill or 1 tbsp dried dill weed
3 tbsp. prepared horseradish
2 tbsp. prepared mustard
Assorted crackers

In medium mixing bowl, combine sardines, cheese, celery, onion, dill, horseradish and mustard. Mix to blend thoroughly. Refrigerate, covered, up to 2 days. To serve, mound in bowl or in seeded, halved red and/or green bell pepper. Surround with crackers. Makes 2 cups spread.