1/2 c. dry mustard
1/2 c. apple cider vinegar
1 egg
1/2 c. sugar
1 (8 oz.) pkg. cream cheese

Mix dry mustard and vinegar the day before using and let stand overnight. Beat egg and add sugar. Then add mustard mixture. Cook in a double boiler about 15 to 20 minutes. Stir occasionally. Take off heat and stir again. Pour mixture over 1 (8 oz.) package cream cheese. Serve with crackers.