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Author Notes: Jezebel sauce is one of those Southern recipes whose origins are lost in time, but if you have it in your refrigerator, you have the makings of either a great sauce for pork and chicken, or the base of a great, quick party snack. You can use whatever combination of soft cheeses strikes your fancy, and my "dipper" of choice with this dish is Wheat Thins crackers. —Kayb
Serves a party
- 1 cup pineapple preserves
- 1 cup apricot jelly
- 1/4 cup prepared horseradish, or to taste
- salt to taste
- 8 ounces ricotta
- 4 ounces goat cheese, crumbled
- 8 ounces cream cheese
- 4 ounces grated Fontina or Havarti or other semi-soft cheese
- 3 tablespoons sherry
- In a small saucepan over medium low heat, combine preserves, jelly and horseradish. Taste and salt until it's "right." Set aside to cool to room temperature.
- Combine all the cheeses and sherry in a food processor; pulse until smooth.
- Spread cheese about 3/4 inch thick on a serving platter. Chill for about an hour. Pour and gently spread a topping of Jezebel sauce over the cheese. Serve with assorted crackers.
- This recipe was entered in the contest for Your Best Dip
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.