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Dip: Jezabelle




Source of Recipe


Sue A.


List of Ingredients




---Hot version:
1 8-ounce jar pineapple preserves
1 8-ounce jar apple jelly
1 5-ounce jar white horseradish
1 small can dry mustard
1 tablespoon black pepper
1 8-ounce package cream cheese

---Mild version:
1/2 jar of horseradish
1/2 can dry mustard
Scant black pepper


Recipe



Mix above ingredients together. Store in jelly jars in refrigerator.

Serve over 8-ounce block of cream cheese to spread on crackers. Lasts for months in refrigerator.

Great to have on hand for a quick and easy appetizer or snack.


FOR THE MILD VERSION: Mix all of the above using the changed measurments for the horseradish, dry mustard and pepper.