1/4 cup crunchy peanut butter
1/2 cup apricot jam
1 T. finely chopped canned green chilies, drained
1 tsp. sweet hot mustard
1 (3oz) pkg. cream cheese, softened
In a small bowl, combine peanut butter, jam, chilies and mustard. Place cream cheese on a medium plate. Top with peanut butter mixture. Spread a bit of cream cheese and peanut butter mixture over each cracker. Makes enough for 30-35 crackers.