Olla-Podrida: dip for vegetables

Thursday, February 11, 2021

Everything But the Bagel Dip

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These days it’s highly unlikely that someone will drop by unannounced; if they dare they would no doubt be dressed like a beekeeper. So, while this four-ingredient, easy-to-put-together, absolutely wonderful dip is perfect for drop-in guests, you and your family will enjoy it too. It is so stupidly simple as to not be believed. In fact, I wasn’t sure I quite believed that it would be good at all because it was so easy. I was wrong. This goes well with chips, crackers, crudités, or chunks of bread (I know because I’ve tried all of these things), as well as an excellent topping on a burger (ditto). You’re going to want to keep this recipe in your repertoire just for those occasions when you need something delicious in a hurry.

Everything But the Bagel Dip
Adapted from Allrecipes.com

⅔ c. sour cream (Not low-fat)

4 oz. cream cheese, softened

⅓ c. Duke’s mayonnaise

1½ T. Everything But the Bagel Seasoning

Place all ingredients into a medium mixing bowl, and beat until creamy, 2 minutes. When it’s smooth and creamy, scrape it out of the bowl into a refrigerator container. The flavor enhances the longer it sits. Keeps in the refrigerator 7 to 10 days.

Monday, November 13, 2017

Jezebel Sauce

I have to make a confession. What initially attracted me to Jezebel Sauce was the name. I mean, come on, how can you resist a name like that? So, knowing that it had so many uses, and that I had all of the ingredients, I decided to make it. There are a variety of recipes for Jezebel Sauce available, but I find this one suits me the best. It is served, primarily I believe, atop a brick of cream cheese surrounded by crackers or crudites. But I find it does amazing things to a ham, chicken, cheese, or turkey sandwich. In fact, the first time I made this I only made half a batch, and I was sorry that I did. Now I keep it in my refrigerator at all times. I suspect is going to be the "go to" sauce for corned beef come St. Patrick's Day, but I'm getting ahead of myself.

This is a festive and fun sauce, with a clever name, lots of flavor, and a pleasant kick. You can adjust the amount of mustard and horseradish to suit your taste. You need to make this; it is going to turn your dishes into something extra special that will have all of your guests talking.

Jezebel Sauce

½ cup orange marmalade
½ cup apricot preserves
2/3 cup apple jelly
1 tablespoon Creole mustard
1 tablespoon Gulden’s spicy brown mustard
3 tablespoons grainy mustard
½ cup prepared horseradish
1 tablespoon freshly ground black pepper

Mix all ingredients together in a medium bowl. Put into a sealed container and store in the fridge. It keeps indefinitely. Excellent when used on top of a brick of cream cheese as an appetizer, or as a sandwich spread. It's particularly good on turkey, chicken, ham, or cheese. It also makes an amazing dipper for fried shrimp. You also might consider stirring it into egg or ham salad for an added punch.