Monday, September 29, 2008

Jezebel Dip

3 15 oz cans of Peaches, drained
¼ cup Jalapeño peppers, seeded
2 cups of sugar
¼ tsp of AllSpice
3-4 8oz bricks of cream cheese

Combine peaches and jalapeños in a food processor until well blended. Pour peach mixture into a 4 qt saucepan. Add sugar and allspice to saucepan. Bring to a boil over med-high heat, stirring constantly. Once boiled, turn down heat to medium-low and cook for 20 minutes, stirring frequently. The sauce should thicken up during cooking. Remove from heat and cool to room temperature.

Pour the sauce over the bricks of cream cheese (there should be enough of the peaches to cover 3-4 8oz. bricks of Cream Cheese)

Serve with crackers (Wheat Thins work very well).

The combination of sweet and spicy and creamy in this recipe is surprisingly delicious.