Hot Jezebel Dip

Who, besides us, remembers eating Hot Jezebel Dip (or sauce) back in the day?! If you’ve never even heard of it before, you’re in luck; this stuff is crazy good and actually really versatile. But we digress. While its origins and namesake are unclear, there’s nothing unclear about how popular this dip/sauce was at one point, as it can be found in tons recipe books, and dates back to the 1950s. Basically, this is the perfect sweet and savory sauce combo, with the perfect amount of zesty spiciness thrown in for good measure.

1 (18 oz) jar apricot preserves

1 (8 oz) package cream cheese, softened

1 tablespoon Dijon mustard

2 to 3 tablespoons horseradish

Fresh cracked black pepper, to taste

ritz crackers or chips

Directions at 12tomatoes.com

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