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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
cup pineapple preserves
cup apricot jelly
cup prepared horseradish, or to taste
salt to taste
ounces goat cheese, crumbled
ounces cream cheese
ounces grated Fontina or Havarti or other semi-soft cheese
- 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