a hand holding a cracker with cheese on it and chips in the foreground

Beer Cheese Dip has been around for ages but this 4 INGREDIENT BEER CAN

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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directions. mix first 5 ingredients together and pour over block of cream cheese. Serve with crackers. The flavors mellow if it is made the night before.

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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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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.

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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.

This Hot Jezebel Dip/Sauce recipe is so delicious and full of flavor

Southern Jezebel Dip is a versatile and crowd-pleasing appetizer that combines sweet and spicy flavors. It is made with cream cheese, pineapple preserves, horseradish sauce, and spicy mustard, and can be customized with hot sauce or jalapenos for extra spice.

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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.

a hand holding a cracker with cheese on it and chips in the foreground

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.

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Directions. In a medium bowl combine apricot preserves, horseradish, mustard, and black pepper. Taste mixture and add more horseradish, mustard, and pepper to taste. Cover and chill mixture 8 hours to overnight. When ready to serve, place the cream cheese on a serving plate and pour apricot mixture over cream cheese.

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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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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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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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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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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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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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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.