Add a photo

Hot Jezebel

By: Jen Hartnett  
"This is a wonderful hot-sweet appetizer that guests always love -- much to their surprise! It's great for all occasions, winter and summer. You can adjust the ingredients based on whether you like it more hot or more sweet, and you can make sugar free, fat free versions, too! I got this recipe from my mother, and it's been a family favorite for years! If you do not have time to let the apricot mixture chill overnight, it will still taste delicious served immediately. Serve with your favorite crackers."

Rating: This weblink has been rated 123 times with an average star rating of 4.4 Read Reviews (107)

Rate/Review | 1,554 people have saved this

What to Drink?

Wine Riesling
Prep Time:
8 Hrs 5 Min
Ready In:
8 Hrs 10 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 12 servings
 

Ingredients

  • 1 (12 ounce) jar apricot preserves
  • 2 teaspoons prepared horseradish
  • 2 tablespoons Dijon-style prepared mustard
  • ground black pepper to taste
  • 1 (8 ounce) package cream cheese, softened

Directions

  1. In a medium-size bowl, combine apricot preserves, horseradish, mustard and black pepper. Taste the mixture and add more horseradish, mustard, and pepper to taste. Cover and chill this mixture overnight.
  2. When ready to serve, place the cream cheese on a serving plate and pour the apricot mixture over the cream cheese. Serve with a basket of your favorite crackers.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 139 | Total Fat: 6.7g | Cholesterol: 21mg

ADVERTISEMENT

 view all reviews »

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 10, 2003 by MRS. LOUDSHOES 
The first time I made this, I had the same problem as a number of other reviewers....no body... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 10, 2003 by CSANDST1 
Unfortunately this was not well received. I had a candle party with 9 people and I was the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 27, 2003 by LINDA HARKER 
Instead of black pepper, try using 1/4 teaspoon (or to taste) of red pepper flakes. It adds... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by GUMBOWITCH 
I'm a southerner living in the north where no one has ever had this. I served it at a party... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by RACHAEL 
I was intrigued by the odd ingredients in this dip. It was really very good, but I doubt I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by LAURAMARSHALL 
Very good and got lots of great reviews on a weekend retreat. I've made it several times with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 7, 2003 by AUSTINNETWORK 
Easy, and very tasty served with cream cheese. Also any leftover dip is good served as a dip... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 7, 2003 by MAY51987 
Very unusal. Great with crispy toast, or crakers.Spicy, Sweet and hot. I have fixed it many... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 10, 2003 by Brandy 
Loved it!!!! For those of you who enjoy more a little extra kick in the spice department. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by LISAMRI 
Everyone at my party looooooved this recipe. I was concerned about the horseradish thinking... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?