This is a wonderful hot-sweet appetizer that guests always love — much to their surprise! It’s great for all occasions, winter and summer. You can adjust the ingredients based on whether you like it more hot or more sweet, and you can make sugar free, fat free versions, too!
Who, besides us, remembers eating Hot Jezebel Dip (or sauce) back in the day?! If you’ve never even heard of it before, you’re in luck; this stuff is crazy good and actually really versatile. But we digress. While its origins and namesake are unclear, there’s nothing unclear about how popular this dip/sauce was at one point, as it can be found in tons recipe books, and dates back to the 1950s. Basically, this is the perfect sweet and savory sauce combo, with the perfect amount of zesty spiciness thrown in for good measure.
With apricot preserves serving as the heart of this dish, only four other ingredients – Dijon mustard, horseradish, salt and pepper – make it what it is.
I got this recipe from my mother, and it’s been a family favorite for years! If you do not have time to let the apricot mixture chill overnight, it will still taste delicious served immediately. Serve with your favorite crackers.
We’ve been making this for year and can say that, apart from its delicious flavor, the best part of this is probably people’s surprise when they take a bite, expecting something sweet, and the spicy, savory flavors kick in – it’s great! Whether you make it because you know people will love it, or you want to see people’s amusing reactions to it, Hot Jezebel Dip doesn’t ever disappoint!
I’m a southerner living in the north where no one has ever had this. I served it at a party recently and it was a big hit with my unenlightened Yankee friends. I might add a little more horseradish to taste next time, although it was absolutely delicious as the recipe is written.
1 (18 oz) jar apricot preserves
1 (8 oz) package cream cheese, softened
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