Hot Jezebel Dip

Ingredients:

• 1 package (8 oz) cream cheese, softened
• 1 cup apricot preserves
• 1/4 cup horseradish (adjust to taste)
• 1/4 cup Dijon mustard
• 1 tablespoon black pepper (freshly cracked, for garnish)
• Wheat thins or crackers for serving

Instructions:

1. Prepare the Cream Cheese Base:
   • Place the softened cream cheese on a serving plate, and using a knife or spatula, spread out the cream cheese to form an even layer about 1/2 inch thick.
2. Mix the Toppings:
   • In a bowl, combine the apricot preserves, horseradish, and Dijon mustard. Stir well until all the ingredients are thoroughly mixed.
3. Assemble the Dip:
   • Pour the apricot mixture over the cream cheese, spreading it to cover the cream cheese evenly.
4. Garnish:
   • Sprinkle the top with freshly cracked black pepper to taste. This adds a nice spicy kick and also makes the dip visually appealing.
5. Serve:
   • Arrange wheat thins or your choice of crackers around the cream cheese on the plate.
   • Serve immediately, or cover and refrigerate until ready to serve. It’s best enjoyed at room temperature or slightly warmed.

Notes:

• For a spicier version, increase the amount of horseradish.
• If apricot preserves are too sweet, you can mix in a little lemon juice to balance the flavor.
• This dip can be made a day ahead and refrigerated. Just remember to let it sit out for about 20 minutes before serving to soften the cream cheese.
• Presentation Tip: For a festive look, garnish with a sprig of fresh parsley or mint.