8 oz cream cheese 2 (7-1/2 oz) cans of white tuna packed in spring water, drained 3-1/2 tsp horseradish 1 bottle Bennett's Chili Sauce Relish few drops of lemon
Mix together until smooth with no big lumps of tuna. Put into a mold. Refrigerate. When ready to serve, unmold on plate and pour bottle of chili sauce relish over top. Serve with crackers.