Hot Pepper Mustard Dip


1 (8 oz) package cream cheese

1/2 (8 oz) jar Ruk's Hot Pepper Mustard



In a medium bowl, mix together the cream cheese and hot pepper mustard on medium speed until combined.  

Keep refrigerated until you are ready to serve.

Serve with club crackers or pretzels.  

Fruit Salsa & Cinnamon Chips



2 kiwis, peeled and diced                                                    1 Tbsp Brown Sugar

2 Golden Delicious apples - peeled, cored & diced          2 Tbsp White Sugar

8 ounces raspberries                                                           10 (10") Flour Tortillas

1 pound strawberries                                                           2 Tbsp Cinnamon Sugar

butter flavored cooking spray

3 tablespoons Ruk's Preserves Pineapple Jam (or any flavor)___________________________________________________________________



In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Yield: 8-10 servings

Recipe: altered by Ruk's preserves originally from