When was the last time you made this stuff??
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.
Serves 8-10; 5 minutes
1 (18 oz) jar apricot preserves
1 (8 oz) package cream cheese, softened
1 tablespoon Dijon mustard
2-3 tablespoons horseradish
Fresh cracked black pepper, to taste
ritz crackers or chips
In bowl, whisk together apricot preserves, Dijon mustard, 2 tablespoons horseradish, and black pepper. Add more horseradish and black pepper to taste.
Optional: pour sauce into mason jars and store, refrigerated, until ready to serve.
Chill overnight OR serve immediately poured over top of cream cheese.
Serve with pita chips or crackers.