Reviewed: Dec. 5, 2009

Very good. I used apricot preserves, but apricot/pineapple preserves work well, too. People either love it or hate it, but most will love it. It's a nice change of pace from regular dips and spreads. It's a snap to prepare, which is great! I serve it with buttery crackers.

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MAMALEIGH

Cooking Level: Intermediate

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Reviewed: May 30, 2009

I LOVE this recipe! It couldn't be simpler to make and it tastes delish!!!! I usually add a bit more horseradish to mine b/c i like the bite it gives but start with the recommended amount then add more to taste if you like!

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Jillian

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Reviewed: Nov. 30, 2008

I love this dip! I personally like a bit more horseradish for kick. Only 4 stars because it looks rather unattractive on the plate.

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GOOEYDAY

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Reviewed: Nov. 28, 2008

We like this altho my version could have been a little spicier. I could only find extra hot horseradish, so I cut back a bit, probably too much!

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Thisni Caza

Cooking Level: Intermediate

Home Town: Hamilton, Kansas, USA

Living In: Topeka, Kansas, USA

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Reviewed: Jul. 19, 2008

Very easy to make, and a hit with my guests. Great combination of flavors.

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GatsbyGirl

Cooking Level: Expert

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Reviewed: Feb. 2, 2008

I love this! I make it with raspberry preserves and people devour it!

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Stephanie

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Jan. 6, 2008

Delish!! Only I didn't use the mustard because I didn't have it on hand. I can't believe with the previous users that people are not willing to try new things!!

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Bobbie

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Reviewed: Nov. 10, 2007

D-Lish-Us! Beautiful presentation and fun for parties.

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PALMERQUIVER

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Celeste, Texas, USA

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Reviewed: Jul. 19, 2007

I always get compliments whenever I make this (although I have to change the name when bringing it to a church potluck!). I do however add much more horseradish and mustard so that the hot and sweet really balance out to my liking. It's always a good idea to start out with the original recipe and then alter to your liking (as we all know, you can't take anything out once it's in!) Enjoy!!

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NEELYS

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Reviewed: Jun. 15, 2007

I make this all the time for entertaining -- it is so easy and fast to whip up once you have the ingredients in your fridge. I usually make with fat-free or neufchatel cream cheese and low-sugar apricot preserves, it is still wonderful. I serve with water crackers or wheat crackers. Guests rave about it, and they are always surprised to hear what the ingredients are!

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Contessa

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Reviewed: May 25, 2007

I had to Tweek this one a lot to get the best flavor

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GRETAJW

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Reviewed: Mar. 17, 2007

Made this to take camping at Bristol NASCAR race. Due to camping mixed everything together as a "dip" instead of layering - Flavors blended - super recipe. Stored in a shaped bowl with lid, sprayed with PAM for easy removal. When ready to serve used checkered flag paper plate with lettuce leaves.

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VICMOLLYB

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Reviewed: Jan. 14, 2007

While this wasn't bad it wasn't awesome either. Looks wise it is fairly ugly, but I wasn't going for pretty. I am not sure we will make this again.

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NIKKI LABOVE

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Reviewed: Nov. 22, 2006

this has become a tradition! easy and tasty

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pkwpkw

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Reviewed: Oct. 6, 2006

This was exactly the recipe I was looking for! I took the advice of using the red pepper flakes instead of black pepper for appearance reasons and added much more horseradish for our preference. I served it as a spread for grilled pork tenderloin. Wonderful.

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ANNARECIPES

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Reviewed: Jun. 24, 2006

I was very excited by the prospect of this recipe, but it ended up tasting pretty much like honey mustard sauce.

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loose51

Cooking Level: Intermediate

Home Town: Manning, South Carolina, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Jun. 21, 2006

I made this dip last night for my jewelry party. It was the hit of the party! Everyone raved about how good it was! Everyone wanted the recipe. I used 1/2 apricot and 1/2 pineapple preserves, and used crushed red pepper instead of black pepper. I also blended the cream cheese into all ingredients, to make a "dip" consistancy.

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Cacki

Cooking Level: Intermediate

Home Town: Delmar, Maryland, USA

Living In: Fruitland, Maryland, USA

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Reviewed: Mar. 29, 2006

I added a LOT more of the horseradish and the mustard to offset the sweetness of the apricot but what a clever recipe! Everyone loved it! I even used the same type of mixture on some pork chops! Thanks!

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MrsCampbell

Cooking Level: Intermediate

Home Town: Brighton, Michigan, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 7, 2006

Very good and different than the usual appetizer. Fat-free cream cheese works just as well!

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TJTENNESSEE

Living In: Mooresville, North Carolina, USA

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Reviewed: Feb. 5, 2006

I made this for superbowl my husband and sons teen friends ate it all up. thanks

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rrutherford

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