Sweet apricot preserves, pungent horseradish, Dijon mustard, and cracked black pepper come together in this classic Southern-style Jezebel sauce. Spoon it generously over cool cream cheese and serve with crisp crackers for an effortless appetizer that hits sweet, tangy, spicy, and creamy notes all at once.

The sauce can be served immediately, but chilling it allows the flavors to meld and the horseradish and mustard to become more integrated. Jezebel sauce can also be used beyond the dip as a condiment for ham, pork, sandwiches, biscuits, and cheese boards. 

Prep Time: 10 minutes
Chill Time: 2 hours, optional
Total Time: 10 minutes, plus optional chilling
Servings: 12–16 as an appetizer
Difficulty: Very Easy — Level 1 of 5

Ingredients

For the Jezebel Sauce

• 1 (18-ounce) jar apricot preserves
• 1 tablespoon Dijon mustard
• 2–3 tablespoons prepared horseradish
• 1/4 teaspoon freshly cracked black pepper, plus more to taste

For Serving

• 1 (8-ounce) package cream cheese, softened slightly
• Ritz crackers, pita chips, or other sturdy crackers

Instructions

1. In a medium bowl, whisk together the apricot preserves, Dijon mustard, 2 tablespoons horseradish, and black pepper until thoroughly combined.
2. Taste and add up to 1 additional tablespoon horseradish for more heat. Add additional black pepper as desired.
3. For the best developed flavor, transfer the sauce to a covered container and refrigerate for at least 2 hours or overnight. The sauce may also be served immediately.
4. When ready to serve, place the softened cream cheese on a serving plate.
5. Spoon a generous amount of Jezebel sauce over the cream cheese, allowing some of the sauce to cascade down the sides. Reserve any remaining sauce for another use.
6. Serve with Ritz crackers, pita chips, or other sturdy crackers.

Cook’s Notes

Horseradish: Start with 2 tablespoons and taste before adding more. Prepared horseradish varies considerably in strength.

Chilling: The dip can be assembled immediately, but the sauce improves after a few hours in the refrigerator as the sweet, mustardy, and spicy flavors meld.

Cream Cheese: Allow the cream cheese to soften slightly before serving so it spreads easily onto crackers, but keep it cool enough to hold its shape.

Make-Ahead: The Jezebel sauce is particularly well suited to making ahead. Prepare and refrigerate it separately, then spoon it over the cream cheese shortly before serving.

Storage: Refrigerate leftover sauce in a tightly covered container. Keep any sauce that has come into contact with the cream cheese separately from unused sauce.

Serving Suggestions

Classic Appetizer: Spoon the sauce over a block of cream cheese and surround it with Ritz crackers.

Cheese Board: Serve the sauce in a small bowl alongside sharp cheddar, Brie, cured meats, crackers, and toasted nuts.

Ham or Pork: Use the sauce as a sweet-hot condiment with baked ham, pork tenderloin, or pork chops. Jezebel sauce has traditionally been used with meats as well as cream cheese. 

Biscuits and Sandwiches: Use a small amount as a sweet-and-spicy spread for biscuits or sandwiches.

Beverage Suggestions

White Wine: A crisp Sauvignon Blanc or dry Riesling provides enough acidity to balance the sweet preserves and rich cream cheese.

Sparkling Wine: Brut sparkling wine works especially well with the salty crackers and sweet-spicy sauce.

Cocktails: Bourbon-based cocktails complement the apricot and peppery flavors.

Nonalcoholic: Unsweetened iced tea or sparkling water with lemon provides a clean contrast.