Photo: Tina Evans
about 1 1/4 cups
1 (10-ounce) jar orange marmalade
3 tablespoons spicy brown mustard
1 tablespoon fresh lime juice
Combine all ingredients in a small saucepan; cook over medium heat, stirring constantly, until marmalade melts. Remove from heat; cool. Dip may be stored in refrigerator up to 1 week.