Apricot Cheese Spread Food

BAKED APRICOT SPREAD

Steps:

• Heat oven to 350ºF.
• Mix cream cheese and cheddar in medium bowl until blended. Add sour cream and apricots; mix well.
• Spread into 9-inch pie plate; sprinkle with nuts.
• Bake 25 to 30 min. or until nuts are lightly toasted and spread is heated through. Serve with crackers.

APRICOT SPREAD

Steps:

• In a small bowl, beat the cream cheese, preserves, chives and onion powder until smooth. Transfer to a serving bowl. Cover and refrigerate for 25 minutes or until chilled. Serve with crackers.

PINEAPPLE APRICOT CHEESE SPREAD

Steps:

• In a sieve over a bowl, drain the pineapple, reserving 3 tablespoons of the juice.
• In a small saucepan, combine pineapple, reserved juice, dried apricots, chutney, apricot brandy & ginger, then bring to a boil, reduce the heat & simmer 5 to 7 minutes or until thick, stirring frequently. Place in a bowl & chill thoroughly.
• Put cheddar cheese, cream cheese & margarine in a food processor & process until smooth, scraping sides of the bowl occasionally.
• Combine cheese mixture & cooled pineapple mixture, then spoon into a serving bowl, cover & chill.

SPECIAL CHEESY BACON APRICOT SPREAD

Steps:

• BEAT cream cheese in medium bowl with an electric mixer until smooth.
• STIR in remaining ingredients until thoroughly combined. Refrigerate several hours for flavors to blend.
• SERVE with crackers or cut vegetables.

APRICOT CHEESE SPREAD

Steps:

• Beat all together and serve with Town House Bistro corn bread crackers.

APRICOT SPREAD

Steps:

• Bring apricots, wine, water, sugar, zest, and a pinch of salt to a boil in a small heavy saucepan over medium-high heat, stirring until sugar has dissolved. Reduce heat and simmer, partially covered, stirring occasionally, until liquid is reduced and very syrupy and apricots are very soft, about 15 minutes if using California (about 45 minutes if using Turkish). (If apricots are not yet softened, pour in an additional 1/4 cup water and continue cooking.)
• Remove from heat. Discard zest, then stir in rum. Transfer apricot mixture to a bowl and cool slightly, stirring occasionally, about 45 minutes.
• Purée in a food processor until mixture is very smooth. Add water to purée if necessary to achieve a spreadable consistency.
• Serve at room temperature or chilled.

APRICOT-CHEESE SPREAD

Steps:

• Place apricots in boiling water; allow to stand 10 minutes.
• Drain thoroughly.
• Combine drained apricots and cheese in a food processor or blender; blend until smooth.
• Store, covered, in refrigerator.
• Use as an alternative to butter for toast, bagels, pancakes and waffles.
• You can substitute any other dried fruit that you like.
• You may also want to add cinnamon, nutmeg or vanilla to taste.
• You can also make a savory spread by using sun-dried tomatoes.

CHIPOTLE-APRICOT CREAM CHEESE SPREAD

Steps:

• Spread cream cheese onto bottom of pie plate.
• Cook preserves, peppers and water in saucepan on medium-low heat 5 min. or until preserves are melted, stirring occasionally. Stir in onions; spread over cream cheese.
• Serve with crackers.

APRICOT AND CREAM CHEESE SPREAD

Steps:

• Let cream cheese soften.
• In small mixing bowl, mix preserves, mustard and horseradish together.
• Pour mixture over cream cheese. Spread on your favorite crackers or rye sticks.