Hot Jezebel Dip

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Hot Jezebel Dip is the perfect easy appetizer for a last-minute party!

Course Appetizer, Dips and Spreads

Cuisine American

Prep Time 5

Total Time 5

Servings servings

Calories 102

Author Dorothy Bigelow

Ingredients

8 oz cream cheese brick style, softened*

Sauce

1 jar (12oz) apricot preserves
1 tablespoon dijon mustard
1 tablespoon prepared horseradish
Salt and fresh cracked pepper to taste

For serving

Pinch crushed chilies (optional)
Crackers or crostini

Instructions

Transfer the full jar of apricot preserves into a medium-sized bowl.
Add the dijon mustard, prepared horseradish, and cracked black pepper to your taste.
Stir well to combine. Optionally, refrigerate for 1-24 hours to allow the flavors to mingle, or serve immediately.
To serve, place a block of softened cream cheese on a plate and pour about half of the sauce over it. Sprinkle with a pinch of crushed chilies (optional).
Serve with crackers and additional sauce on the side (if desired).

Notes

Leftover sauce: If you have leftover sauce you can use it to make another cream cheese dip, OR use it to coat meatballs for a sweet and savory main dish.

*Cream cheese: The best way to soften cream cheese is to allow it to rest at room temperature for a few hours, but if you're in a hurry you can microwave it in 10-15 second intervals until easily scooped with a cracker. Be careful though, because it can separate if overheated!

Nutrition