Cheese Mountain with Jezebel Sauce Recipe
Ingredients
| Pineapple preserves | 18 Ounce | |
| Apple jelly | 18 Ounce | |
| Prepared horseradish | 5 Ounce | |
| Canned dry mustard | 1 Ounce | |
| Cracked black pepper | 1 Tablespoon | |
| Cream cheese | 16 Ounce | |
| Crackers/Melba toast rounds | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 1564 Calories from Fat 549
% Daily Value*
Total Fat 64 g98.5%
Saturated Fat 36.4 g182.1%
Trans Fat 0 g
Cholesterol 166.3 mg55.4%
Sodium 1176.2 mg49%
Total Carbohydrates 233 g77.7%
Dietary Fiber 9 g36%
Sugars 112 g
Protein 19 g37.7%
Vitamin A 38.6% Vitamin C 21.5%
Calcium 24.1% Iron 30.5%
*Based on a 2000 Calorie diet
Directions
Transfer to an airtight container and refrigerate.
To serve, put cream cheese in a mixing bowl, beat with an electric mixer on medium speed until fluffy.
Mound cream cheese onto a serving plate; use the back of a spoon to make indentations or valleys in the cream cheese.
Spoon a generous portion of the pineapple sauce over the mountains and valleys of cheese.
Serve with crackers or melba toast rounds.
Note: Sauce keeps well in the refrigerator.
It is also a marvelous basting sauce for pork or poultry.
Chef
