Hot Jezebel Dip/Sauce
Sweet, tangy, and unapologetically bold, Hot Jezebel Dip is a Southern classic that surprises with every bite.
The luscious sweetness of apricot preserves collides with the sharp bite of Dijon mustard and the fiery kick of horseradish, creating a flavor profile that’s both playful and unforgettable. Poured over creamy, velvety cream cheese and paired with crisp crackers or chips, it transforms simple ingredients into a show-stopping appetizer.
Perfect for parties, holidays, or anytime you want a dip with attitude, this dish delivers contrast, character, and comfort in one irresistible scoop.
Why People Will Love Hot Jezebel Dip/Sauce:
Sweet Meets Spicy – The unique combination of apricot preserves and horseradish delivers a bold contrast of fruity sweetness and fiery heat that excites the palate.
Creamy Balance – When paired with softened cream cheese, the sharpness of the sauce mellows into a luscious, velvety bite that feels indulgent yet balanced.
Simple Yet Sophisticated – With just a handful of everyday ingredients, it creates an appetizer that feels elevated and memorable without being complicated.
Crowd-Pleasing Versatility – Equally at home on a holiday table, a casual gathering, or as a party dip, it’s a recipe that adapts to any occasion.
Memorable Flavor Punch – Unlike typical dips, its unexpected mix of tangy, sweet, and spicy makes it stand out, ensuring guests come back for more.
Key Ingredient:
Apricot Preserves – The foundation of the dip, offering lush sweetness and a fruity depth that contrasts beautifully with the sharp and spicy elements.
Cream Cheese – Provides a rich, velvety base that softens the heat and tang, creating a luxurious balance in every bite.
Dijon Mustard – Adds sharpness and subtle complexity, giving the sauce its savory backbone and keeping the sweetness in check.
Horseradish – The fiery heart of the recipe, lending zesty heat and a nasal-clearing punch that defines the dip’s bold personality.
Black Pepper – A finishing layer of warmth and spice that enhances all other flavors without overpowering them.
Crisp Crackers or Chips – The perfect crunchy vessel, adding texture and contrast to the creamy-sweet-spicy harmony of the dip.
Expert Tips:
Layer the Heat Gradually – Begin with the minimum amount of horseradish, then taste and adjust. The ideal balance is when the heat lifts the sweetness without overpowering it.
Mind the Mustard – Dijon mustard has a sharper bite than yellow mustard. If you prefer a milder finish, blend in a small amount of honey mustard or whole-grain mustard for texture and subtle sweetness.
Serve at the Right Temperature – Let the cream cheese soften at room temperature before topping it with the sauce. This makes it easier to scoop and ensures the sauce melds smoothly into each bite.
Refine the Texture – For a silky finish, strain the preserves before mixing; for a rustic feel, leave bits of fruit intact. Both approaches work, depending on your presentation style.
Think Beyond the Dip Bowl – While it shines as a party dip, Jezebel sauce doubles beautifully as a glaze for ham, pork tenderloin, or even roasted Brussels sprouts, expanding its role from appetizer to main course accent.
Hot Jezebel Dip/Sauce
Ingredients
1 jar (18 oz / 510 g) apricot preserves – sweet, fruity base of the sauce
1 package (8 oz / 225 g) cream cheese, softened – smooth, creamy layer for serving
1 tablespoon Dijon mustard – adds tang and a sharp, savory note
2–3 tablespoons prepared horseradish – brings heat and a zesty kick (adjust to taste)
Freshly cracked black pepper – to balance sweetness and enhance flavor
Ritz crackers, pita chips, or other dippers – for serving
Instructions
Mix the Sauce Base
In a medium bowl, whisk together the apricot preserves, Dijon mustard, horseradish (start with 2 tablespoons), and freshly cracked black pepper until well combined.
Adjust horseradish and pepper to taste for more heat and bite.
Chill or Store
For best flavor, transfer the mixture into mason jars or an airtight container and refrigerate until ready to use.
It can be served immediately, but chilling overnight allows the flavors to meld more deeply.
Serve the Dip
When ready to enjoy, pour the sauce over softened cream cheese on a serving plate.
Pair and Enjoy
Serve with Ritz crackers, pita chips, or your favorite crunchy dippers.
Important Notes When Making Hot Jezebel Dip/Sauce:
Sweetness Control – Apricot preserves vary in sugar content. If your jar is very sweet, balance it with a little extra mustard or horseradish so the dip doesn’t become cloying.
Horseradish Strength – Prepared horseradish can range from mild to very pungent depending on the brand and freshness. Always taste as you go—too much can overwhelm the balance of flavors.
Make-Ahead Advantage – The dip improves as it rests. An overnight chill allows the flavors to meld, creating a more complex, rounded taste than when served immediately.
Serving Temperature – The sauce should be chilled or at least cool, but always poured over softened cream cheese. This contrast in temperature and texture enhances the eating experience.
Storage Realities – Stored in an airtight container, the sauce keeps well in the fridge for up to 2 weeks. Stir before serving, as natural separation may occur. Freezing is not recommended since it can alter the texture of the preserves.
How To Enjoy Hot Jezebel Dip/Sauce After Cooking:
Let the Flavors Rest
Although you can serve it immediately, letting the sauce chill overnight allows the mustard, horseradish, and preserves to marry together. The result is a smoother, more layered flavor profile that feels intentional and refined.
Serving Suggestions
Classic Appetizer: Pour the sauce generously over softened cream cheese on a platter and surround it with Ritz crackers, pita chips, or crisp baguette slices.
Layered Spread: Spread cream cheese directly on crackers or crostini, then top with a spoonful of the sauce for a neater presentation at parties.
Party Board Accent: Pair it with charcuterie, cured meats, and cheeses. Its sweet-spicy profile cuts through richness and adds variety to grazing boards.
Creative Pairings
As a Glaze: Brush over baked ham, roasted pork tenderloin, or chicken breasts during the final minutes of cooking for a glossy, flavorful finish.
Vegetable Boost: Drizzle over roasted Brussels sprouts, carrots, or sweet potatoes for a sweet-spicy contrast.
Sandwich Spread: Use it as a condiment on turkey, ham, or roast beef sandwiches for a gourmet twist.
Storing and Reusing
Refrigeration: Keep in a sealed jar or container for up to 2 weeks.
Revive Before Serving: Stir well before use, as separation is natural.
Batch Option: Make a double batch and portion into small jars—perfect as edible gifts during the holidays.
The Experience
This isn’t just a dip—it’s a conversation starter. Its playful blend of sweet fruit, sharp mustard, and fiery horseradish surprises guests with every bite. Pair it with creamy, crunchy, and savory foods to let its full spectrum of flavors shine.
Nutrition Information:
For Hot Jezebel Dip/Sauce (per serving, assuming about 12 servings when served with cream cheese and crackers):
Calories: 145 kcal | Total Fat: 7.5 g | Saturated Fat: 4.5 g | Monounsaturated Fat: 2 g | Polyunsaturated Fat: 0.5 g | Cholesterol: 25 mg | Sodium: 220–280 mg (depending on brand of preserves, mustard, and crackers) | Total Carbohydrates: 17 g | Dietary Fiber: 0.5 g | Sugars: 14 g | Protein: 2 g
Frequently Asked Questions:
Can I use a different fruit preserve instead of apricot?
Yes. Peach, pineapple, or even apple preserves work beautifully. Each brings a slightly different sweetness, but all pair well with the tang and heat of the sauce.
Is this dip meant to be served hot or cold?
Despite its name, it’s usually served chilled or at room temperature poured over softened cream cheese. However, it can also be gently warmed for a looser, glaze-like consistency.
How long does Hot Jezebel Dip last in the fridge?
When stored in a sealed jar or container, it keeps for up to 2 weeks. The flavor often improves after a day or two as the ingredients meld together.
Can I make this dip ahead for a party?
Absolutely. In fact, it’s recommended. Preparing it a day in advance allows the flavors to develop, making the dip more balanced and complex.
What are some serving alternatives beyond crackers?
It’s versatile—serve with baguette slices, pita chips, or fresh veggies. It also doubles as a glaze for ham, pork, or chicken, or as a spread for sandwiches.
How much horseradish should I use if I want it extra spicy?
Start with 2 tablespoons, then taste and add up to 3 or even 4 if you prefer a stronger kick. Always increase gradually—horseradish intensity varies by brand and freshness.
Can I substitute yellow mustard for Dijon?
Yes, though the flavor will be milder and slightly sweeter. Dijon adds sharpness and depth, while yellow mustard keeps the dip more approachable. You can also blend half Dijon and half yellow for balance.
How do I prevent the dip from becoming too runny?
Use preserves that are thick and not overly watery. If your preserves are very loose, simmer them briefly before mixing to reduce excess liquid and concentrate flavor.
Should I serve the sauce warm or cold?
Traditionally, it’s chilled or at room temperature over cream cheese. If you prefer a looser, glaze-like consistency, gently warm the sauce in a saucepan before serving—just don’t boil, as this can dull the flavors.
Can I prepare the sauce without cream cheese for a lighter option?
Absolutely. The sauce itself is versatile—you can serve it on its own as a dip, glaze, or spread. For dipping, pair with fresh vegetables, pretzels, or whole-grain crackers to keep it lighter.