Instructions: Place cream cheese in a bowl; stir in chives and mustard. Spread one slice of bologna with the mixture, top with one slice of salami and continue doing this, alternating bologna and salami until cold cuts are used. Leave top slice unspread. Cover and chill at least 2 hours. Cut into small wedges with a sharp knife and stab each one with a toothpick.

Makes 12 wedges.

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