Jezebel Sauce and Cream Cheese Dip

Nothing about this recipe is mine but I was privy to a new twist that I think made it impossible to leave alone. The first time I had this dip and subsequently Jezebel Sauce was at the home of my friend Ann James. She gave me the recipe for the sauce which she said was not only passed down in her family, but a Louisville creation perhaps. The new twist on the dip occurred when a mutual friend thought the Philly cream cheese spread with chive and onion would be good, and boy was it.

Ann James' Jezebel Sauce:

16 oz. Pineapple sauce
12 oz. Apple jelly
4 Tablespoons dry Mustard
2 oz. prepared Horseradish
dash of salt
1 Tablespoon Black Pepper, coarsely ground

Since I am a huge fan of cutting out the middle man, but also avoiding inferior products, preservatives, and corn syrup, I decided to make my own Pineapple preserves, and eliminate the apple jelly all together.

20 oz. crushed pineapple
2 cups sugar
3 Tablespoons dry mustard
1 1/3 oz. prepared Horseradish
dash of salt
2 teaspoons freshly ground black pepper

In a sauce pan, heat Pineapple with liquid, add the 2 cups sugar and cook till thick.  Let cool.  Combine with remainder of ingredients.  Cover and refrigerate for at least 4 hours. Keeps as long as you don't eat it all.  It's really good, but a lot chunkier than the original recipe.

Dip:

1 container of Philadelphia Cream Cheese Spread-Chive and Onion
1 cup of Jezebel Sauce

Put the cream cheese on a serving dish and let it come to room temperature (1 hour). Dump the sauce right on top and serve with crackers, pretzels, potato chips, corn chips, veggies, your fingers, whatever you can think of to dip in it.