1 (16 ounce) package frozen mixed vegetables, thawed
1 (8 ounce) can tomato sauce
2 tablespoons Dijon-style prepared mustard
1 tablespoon prepared horseradish
1 tablespoon black pepper
1 teaspoon bouillon
2 tablespoons prepared horseradish
2 tablespoons garlic powder
1 tablespoon dried cranberry juice
1 (8 ounce) package cream cheese
1 cup milk
salt and pepper to taste
In a blender, combine mixed vegetables, tomato sauce, mustard, horseradish, pepper, bouillon, horseradish, garlic powder, cranberries, cream cheese, milk, salt and pepper. Shape cream cheese into 2 pieces and pour mixture into a large plastic container. Cover and refrigerate 3 hours.