Beer Cheese Dip has been around for ages but this 4 INGREDIENT BEER CAN
Directions. In a mixing bowl, combine the softened cream cheese, apricot preserves (or pineapple preserves), horseradish, and Dijon mustard. Mix until well combined. Fold in the sliced green onions and chopped pecans if using. These add a delightful crunch and extra flavor to the dip. Transfer the mixture to an oven-safe dish.
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Pour the jar of apricot preserves into a medium bowl. Add the dijon mustard, prepared horseradish, and a pinch of crushed chilies (if desired). Stir well and taste, adding salt, pepper, more dijon, or more horseradish to your liking. Optional: For the best flavor, let the apricot mixture chill for 8-24 hours.
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Brush it on chicken before baking. Add a spoonful of Jezebel sauce to a sausage biscuit. Cover a block of cream cheese with it, microwave for until it's warmed through and the cream cheese is soft, and serve it with crackers. Serve with coconut shrimp or any kind of shrimp, really. So good on a charcuterie board.
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Sharon's Expert Tips: To serve, spoon the sauce over a block of cream cheese and serve with crackers. For the best flavor, let the sauce sit in the refrigerator overnight to allow time for the flavors to come together. This sauce will keep covered in your refrigerator for up to two weeks.
a hand holding a cracker with cheese on it and chips in the foreground
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.
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In a mixing bowl, whisk together the apricot preserves, dijon mustard, 2 tablespoons of horseradish, and ground black pepper. Add more horseradish and ground black pepper to taste. Let sauce chill covered in the refrigerator before using. Pour over the top of the cream cheese and serve with pita chips or crackers.
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We took the traditional route and poured it over a block of cream cheese, since we love the cooling and creamy tanginess of the cheese. 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.
Hot Crab and Cream Cheese Dip Pizzazzerie Shared by gift2impress
4.83 from 29 votes. Classic Southern Jezebel Sauce is a sweet and spicy combination of apple jelly, pineapple preserves, and tangy dry mustard with a kick of horseradish. Serve it alongside ham, pork, shrimp, or grilled chicken. You can also serve it with a block of cream cheese and crackers for an easy appetizer.
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Instructions. Add all of the ingredients to a mixing bowl. Mix well using a hand mixer. Place the Jezebel Sauce into a plastic storage container and refrigerate overnight. The sauce can also be placed into glass jars and refrigerated for gifts. Jezebel Sauce lasts up to 6 weeks when refrigerated.
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In a 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.
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Directions. Step 1. STIR preserves, horseradish, mustard and pepper in small bowl until blended. Step 2. UNWRAP cream cheese and place on serving dish. Step 3. SPOON preserves mixture over cream cheese. Garnish with green onions. Serve with crackers.
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In a bowl, combine the pineapple preserves, apple jelly, horseradish, mustard, and black pepper. Blend well. Cover the bowl and refrigerate until thoroughly chilled before serving. Make it a day or two ahead of time for best flavor. Store Jezebel sauce in the refrigerator for up to 2 weeks.
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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. DIRECTIONS: In bowl, whisk together apricot preserves, Dijon mustard, 2 tablespoons horseradish, and black pepper. Add more horseradish and black pepper to taste.
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Drain the prepared horseradish and pat dry with a paper towel. Combine the pineapple preserves, apple jelly, dry mustard, and prepared horseradish in a mixing bowl. Whisk well. Heating the jelly and preserves in the microwave until warm makes incorporating the other ingredients much more manageable. Transfer the sauce to a container with a lid.
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You might be wondering about the origin of the name "jezebel dip." It's certainly a spicy name for a spicy recipe! The sweet-and-spicy sauce is called jezebel sauce, and recipes for it can be found in cookbooks as far back as the 1950s. However, the exact origin of the sauce recipe remains a mystery. Jezebel sauce is not only delicious in this dip.
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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.