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Jezebel

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Preparation info
  • Makes about

    3½ cups

    • Difficulty

      Easy

Appears in
The Glory of Southern Cooking

By James Villas

Published 2007

  • About

I assume that this unique, fiery spread was named after the evil biblical temptress, but whatever its linguistic source, Jezebel, which has as many variations as pimento cheese and shrimp paste, seems to be indigenous to piedmont North Carolina. My sister made a wicked Jezebel, but this one, created by an old friend in Charlotte, has to be one of the best I’ve ever been served. I’ve never seen the spread even mentioned in the most comprehen

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