Description
Enjoy a tangy and sweet appetizer with this Hot Jezebel Dip, featuring creamy softened cream cheese combined with apricot preserves, Dijon mustard, and horseradish. It’s a quick and easy dip perfect for parties, served best with crackers or crostini for a delightful flavor experience.
Ingredients
Scale
Main Ingredients
- 8 oz cream cheese, softened
- 12 oz apricot preserves (1 jar)
- 1 tbsp Dijon mustard
- 1 tbsp prepared horseradish
- Salt, to taste
- Fresh cracked pepper, to taste
- A pinch of crushed chilies (optional)
Serving
- Crackers or crostini, for dipping
Instructions
- Mix Apricot Preserves: Combine the full jar of apricot preserves in a medium-sized bowl to prepare the sweet base of the dip.
- Add Flavorings: Stir in the Dijon mustard, prepared horseradish, and fresh cracked pepper to your preference, enhancing the dip’s tangy and spicy profile.
- Combine Thoroughly: Mix all ingredients well to ensure an even distribution of flavors throughout the sauce.
- Prepare Cream Cheese Base: Place a block of softened cream cheese on a serving plate as the base for the dip.
- Top with Sauce: Pour about half of the prepared apricot mixture over the cream cheese, letting it cascade over the sides.
- Garnish and Serve: Optionally sprinkle with crushed chilies for some heat and serve immediately with crackers or crostini for dipping.
Notes
- Allow cream cheese to soften at room temperature to make spreading easier.
- The dip is best served fresh but can be refrigerated for up to 24 hours; let it come to room temperature before serving.
- Adjust horseradish quantity to control the spice level.
- Crushed chilies add a touch of heat but are optional based on preference.
- Experiment with different crackers or toasted bread types for varied textures.
