Hot Jezebel Dip-Sauce

TOP Reviews:

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.

Instead of black pepper, try using 1/4 teaspoon (or to taste) of red pepper flakes. It adds more kick and satisfies the need for a more desirable look. Encourage people to try to first bite and then relax…it’s gone!

Loved it!!!! For those of you who enjoy more a little extra kick in the spice department. I substituted 1 Tablespoon of Chinese Mustard for one of the Tablespoons of Dijon. Everyone loved it!!!!

Everyone at my party looooooved this recipe. I was concerned about the horseradish thinking alot of people don’t like it but I was pleasantly surprised! I bought Peach Preserves by mistake but it was still very good. I am making it again tonight but will use Apricot this time. I have been asked for this recipe by alot of my friends!
Thanks, Lisa

Very good and got lots of great reviews on a weekend retreat. I’ve made it several times with terrific success.

Easy, and very tasty served with cream cheese. Also any leftover dip is good served as a dip for chicken nuggets,or chicken fingers.

This is really, really good. I’ve made it for years with half apricot and half pineapple preserves. Recently, I used a small can of drained crushed pineapple instead of the pineapple preserves and it was really good too. Great with Triscuits – you need something substantial. Also, I always “pre-spread” a few crackers and put them on the serving plate to get folks going. You can tell timid eaters to spread a lot of cream cheese on the cracker with just a little sauce so it’s not to hot for them.

My Mother-in-law gave me this recipe (with half pineapple preserves instead of all apricot) about 30 years ago. I didn’t know it was so famous! 🙂

Delicious, inexpensive and easy as pie. Unlike others here, I didn’t really have any problem getting anyone to eat it, perhaps because I live in the South. I’ve seen this recipe in many forms (some sweet/hot/tangy concoction poured over cream cheese) using various perserves or jalopeno jelly or sweet red pepper and onion relish (like Harry and David’s) or even just Pick-a-Peppa sauce. They’re all good.


1 (18 oz) jar apricot preserves
1 (8 oz) package cream cheese, softened . . .
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