1 c. apricot preserves
1 c. pineapple preserves
1/4 c. horseradish, drained
3 tbsp. dry mustard
1 tsp. pepper
1 (8 oz.) pkg. cream cheese

Mix preserves, horseradish, mustard, and pepper. Store in a covered jar in the refrigerator. To serve, place 1/3 cup of hot jezebel on cream cheese. May be prepared ahead.