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Everybody loved this! I have made something similar using a hot pepper jelly and cream cheese, but this was even better. I only had apricot perserves. I also increased the horseradish to taste and used 1 tsp. of the mustard. I agree with other reviewers that the leftover sauce would be great with egg rolls, wontons, shrimp, etc. This is simple and tasty! Thanks for posting ~Leslie~. Made for ZWT 6.
I had to give this a try because I love all the ingredients and they seem unusual to put together. Very tasty but I think I would have liked a bit more horseradish sauce and mustard to even out the sweeter flavors of the preserves. Served with cracked black pepper crackers and enjoyed on New Year's Eve. Thank you sweetie for posting your mom's recipe! Made and reviewed for a pressie in the Autralian/New Zealand Forum's 12 Days of Christmas recipe tag.
I took this dip to a potluck and everyone just raved about it. I made it exactly as written and wouldn't change a thing. Thanks for sharing. Made for ZWT 8.
I love the flavor combinations. I went a step further. Instead of cream cheese I used Brie. It was delicious. The few slithered almonds on top didn't hurt either. Thank you.
Company was coming and I wanted to make something easy and quick. This was it! It was a big hit with all of us and I plan to make it often when I am entertaining or to bring to a pot luck. I served it with assorted crackers, and everyone totally loved it!
This is an interesting recipe and the horseradish sauce is essential. I, too, found it too sweet. Also, the recipe makes way too much for one 8-ounce package of cream cheese. If I make this again, I'll halve the other ingredients and I'll soften the cream cheese before serving.
I made this to take to a pool party yesterday and everyone there loved it (I didn't share the ingredients until after they'd tasted and asked, lol). To be truthful, I saved this just because it sounded like such an odd combination of ingredients that I had to try it, and I'm very glad I did! I used only apricot preserves as I wanted to use a lower sugar variety and there wasn't such a creature in peach. Other than that, I followed the recipe exactly and found that it makes more than enough for at least two blocks of cream cheese. A very good thing in my book! I'm going to follow the tip of another reviewer and use the rest as a dip for coconut shrimp, fish, fried wontons, egg rolls, etc. Yum! Thanks for posting such an easy, delicious, and versatile recipe, Leslie! I'll be making it a lot.
Great dip! Everyone loved it and I had to pass out the recipe. Even those who were reluctant because of the ingredients couldn't stop stuffing their faces. It seemed like a lot of preserves so I used the excess as a dip for coconut shrimp. I am going to half the recipe and usethe sauce portion as my regular dipping sauce for coconut shrimp. Thanks for a great recipe!
I liked this, although it was very sweet. I served it with bagel chips, and it was tasty...I'm not sure I'll make it again, though, because of the sweetness factor, and I didn't think the presentation was attractive.
Great recipe from your Mom!! My DH loooooved this stuff, it is very addictive! It tastes great, is very easy and quick to make, and looks yummy! Thanks for another great appetizer to add to my over-stuffed cookbook!