Jezebel dip is a deep South dish.
It’s an old-school dip/sauce that became popular around the 1950s-1960s. It’s served similar to how you serve pepper jelly: on top of a softened block of cream cheese.
The ingredients are simple. All you need is a jar of apricot preserves, horseradish, mustard and pepper. There’s no cooking needed, either. Just stir together and serve.
This dip tastes better when it has been refrigerated for a while. If you pop it into the fridge for a few hours, it will give it more time to set up and help marry the flavors.
I really love this dip with pita crackers or water crackers. It’s also good with pretzel sticks and pretzel thins, club crackers, and Ritz.
This dip is also a game-changer for the holidays. People will keep coming back for more!
Enjoy!
Spicy Jezebel Dip
A spicy yet sweet dip/sauce that pairs perfectly with cream cheese and crackers.
Ingredients
Directions
- In a large bowl, stir together preserves, horseradish, mustard and black pepper until well combined. Refrigerate for a few hours.
- When ready to serve, pour dip on top of a block of softened cream cheese. Serve with crackers or pretzels.
