Hot Jezebel Dip/Sauce
1 (18 oz) jar apricot preserves
1 (8 oz) package cream cheese, softened
1 tablespoon of Dijon Mustard
2-3 tablespoons of horseradish
Fresh cracked pepper, to taste
Ritz or Wheat Thin crackers, or Pita Chips
In a bowl, whisk together apricot preserves, Dijon Mustard, 2 tablespoons of horseradish and black pepper. Add more horseradish and black pepper to taste.
(Optional) Pour sauce into mason jar and store, refrigerated, until ready to serve.
Chill over night or serve immediately poured over softened cream cheese.
Serve with Pita Chips or crackers.