1 1/2 lb. green beans
1 1/2 lb. wax beans
Water
1 (8 oz.) pkg. cream cheese, softened
1/3 c. prepared mustard
1/3 c. mayonnaise
1/2 c. milk

1. Cut ends from green and wax beans. In 5 quart Dutch oven or saucepan over high heat 1 inch water; boil. Add beans, heat to a boil again. Reduce heat to low, cover and simmer 8-10 minutes until beans are tender-crisp, stirring occasionally; drain. Cover and refrigerate.

2. Meanwhile in small bowl with mixer at medium speed, beat cream cheese and remaining ingredients until smooth. Cover and refrigerate. Serve sauce with beans. Makes 8 servings.