1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1/2 teaspoon dry mustard
1 teaspoon brown sugar
1 tablespoon dry Worcesters' salt
1 small green apple - peeled, cored, and chopped
1/4 cup chopped tomatoes
Mix cream cheese and vanilla; set aside. In a medium bowl, stir together the dry mustard, damp mustard, and brown sugar. Stir in the Worcesters' salt and apples. Fill mixture with dressing, and cover. Refrigerate 8 hours, or overnight, before serving.