Buckeye Dip Recipe {with Cream Cheese) The Carefree Kitchen in 2023
While its origins and namesake are unclear, there's nothing unclear about how popular this dip/sauce was at one point, as it can be found in tons recipe books, and dates back to the 1950s. Basically, this is the perfect sweet and savory sauce combo, with the perfect amount of zesty spiciness thrown in for good measure.
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We took the traditional route and poured it over a block of cream cheese, since we love the cooling and creamy tanginess of the cheese. We've been making this for year and can say that, apart from its delicious flavor, the best part of this is probably people's surprise when they take a bite, expecting something sweet, and the spicy, savory.
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Directions. In a mixing bowl, combine the softened cream cheese, apricot preserves (or pineapple preserves), horseradish, and Dijon mustard. Mix until well combined. Fold in the sliced green onions and chopped pecans if using. These add a delightful crunch and extra flavor to the dip. Transfer the mixture to an oven-safe dish.
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Pour the jar of apricot preserves into a medium bowl. Add the dijon mustard, prepared horseradish, and a pinch of crushed chilies (if desired). Stir well and taste, adding salt, pepper, more dijon, or more horseradish to your liking. Optional: For the best flavor, let the apricot mixture chill for 8-24 hours.
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Sharon's Expert Tips: To serve, spoon the sauce over a block of cream cheese and serve with crackers. For the best flavor, let the sauce sit in the refrigerator overnight to allow time for the flavors to come together. This sauce will keep covered in your refrigerator for up to two weeks.
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In bowl, whisk together apricot preserves, Dijon mustard, 2 tablespoons horseradish, and black pepper. Add more horseradish and black pepper to taste. Optional: pour sauce into mason jars and store, refrigerated, until ready to serve. Chill overnight OR serve immediately poured over top of cream cheese. Serve with pita chips or crackers.
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In a bowl, combine the pineapple preserves, apple jelly, horseradish, mustard, and black pepper. Blend well. Cover the bowl and refrigerate until thoroughly chilled before serving. Make it a day or two ahead of time for best flavor. Store Jezebel sauce in the refrigerator for up to 2 weeks.
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You might be wondering about the origin of the name "jezebel dip." It's certainly a spicy name for a spicy recipe! The sweet-and-spicy sauce is called jezebel sauce, and recipes for it can be found in cookbooks as far back as the 1950s. However, the exact origin of the sauce recipe remains a mystery. Jezebel sauce is not only delicious in this dip.
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Follow me Hot Jezebel Dip/Sauce 5 minutes to prepare serves 8-10 INGREDIENTS 1 (18 oz) jar apricot preserves 1 (8 oz) package cream cheese, softened 1 tablespoon Dijon mustard 2-3 tablespoons horseradish Fresh cracked black pepper, to taste Ritz crackers or chips PREPARATION In bowl, whisk together apricot preserves, Dijon mustard, 2 tablespoons horseradish, and black pepper. Add more.
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Drain the prepared horseradish and pat dry with a paper towel. Combine the pineapple preserves, apple jelly, dry mustard, and prepared horseradish in a mixing bowl. Whisk well. Heating the jelly and preserves in the microwave until warm makes incorporating the other ingredients much more manageable. Transfer the sauce to a container with a lid.
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Mix them into the cream cheese mixture until well combined. Feel free to experiment with variations on the classic recipe by adding ingredients like shredded cheddar cheese or diced ham. Once everything is thoroughly mixed together, transfer the dip to a serving dish and refrigerate for at least an hour before serving.
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Spread the mixture evenly over the cream cheese. Sprinkle the top with freshly ground black pepper to enhance the flavors. How to Prepare. The key to the perfect Hot Jezebel Dip lies in the preparation of the spicy apricot topping. Ensure that your cream cheese is at room temperature to facilitate easy spreading.
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Instructions. Add all of the ingredients to a mixing bowl. Mix well using a hand mixer. Place the Jezebel Sauce into a plastic storage container and refrigerate overnight. The sauce can also be placed into glass jars and refrigerated for gifts. Jezebel Sauce lasts up to 6 weeks when refrigerated.
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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.
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directions. mix first 5 ingredients together and pour over block of cream cheese. Serve with crackers. The flavors mellow if it is made the night before.
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Directions. In a medium bowl combine apricot preserves, horseradish, mustard, and black pepper. Taste mixture and add more horseradish, mustard, and pepper to taste. Cover and chill mixture 8 hours to overnight. When ready to serve, place the cream cheese on a serving plate and pour apricot mixture over cream cheese.