Hot Jezebel Dip

INGREDIENTS:

1 (18 oz) jar apricot preserves
1 (8 oz) package cream cheese, softened
1 tablespoon Dijon mustard
2-3 tablespoons horseradish
Fresh cracked black pepper, to taste
Ritz crackers or chips

DIRECTIONS:

In bowl, whisk together apricot preserves, Dijon mustard, 2 tablespoons horseradish, and black pepper. Add more horseradish and black pepper to taste.
Optional: pour sauce into mason jars and store, refrigerated, until ready to serve.
Chill overnight OR serve immediately poured over top of cream cheese.
Serve with pita chips or crackers.