Hot Jezebel Dip

Bibliophile Thalassophile I love all animals especially cats and horses. I LOVE to cook, bake and to eat! My paternal grandparents were born in Sicily,so love of Italian food is in my DNA. I'm a fan of Chef Lidia Bastianich. Her recipes are simple foods rooted in her childhood,when families meals used the fresh vegetables and meat grown in small kitchen gardens or backyard chicken coops. Julia Child,is a goddess of the kitchen and I vow to someday cook her iconic Boeuf Bourguignon.

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

Note: Ingredients may have been altered from the original.

Directions at 12tomatoes.com

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