This Hot Jezebel Dipping Sauce is exactly that. HOT! If you like it hot, then this recipe is for you!
It's unclear where this sauce comes from or how it got the name "Jezebel" but it appears it originated in the South in the 1950s. Whatever its origins, this is one great dipping sauce.
Traditionally Jezebel Sauce is poured over softened cream cheese and served with crackers but you can also use it as a sipping sauce for chicken tenders or chicken wings.
While I list 3 tablespoons of horseradish in the recipe card, I highly recommend you start with 2 tablespoons and do a taste test. Add the other tablespoon of horseradish if you still want more heat.
Another variation you can make to this recipe is using mustard powder instead of the Dijon mustard. I recommend starting with 1 teaspoon and going from there until you find your desired taste.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Dipping Sauce: Apricot Preserves, Cream Cheese, Dijon Mustard, Horseradish and Ground Black Pepper.
🥣 How do I make this Hot Jezebel Dipping Sauce
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 it.
Pour over the top of the cream cheese and serve with pita chips or crackers.
Hot Jezebel Dipping Sauce
- 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.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.