Apricot Dip Food

UNBELIEVABLY GOOD FRUIT DIP

Steps:

• In a medium bowl, blend cream cheese, sweetened condensed milk and lemon juice. Cover and chill in the refrigerator at least 3 hours before serving.

APRICOT DIPPING SAUCE

Steps:

• Combine all ingredients in a small saucepan.
• Heat to boiling, stirring frequently.
• Cool and store in refrigerator.
• I'm guessing at the number of servings, but it does make about 3/4 cup of sauce.

APRICOT PARTY DIP

Steps:

• Spread cream cheese in the bottom of a 2 quart casserole dish.
• Mix soy sauce (to taste) and apricot preserves. Spread over cream cheese.
• Evenly sprinkle toasted, chopped pecans over the apricot mixture.
• Top with crumbled bacon.
• Warm in oven or microwave before serving.
• (Note: I like halving the amounts and making 8 layers instead of 4. If you make it in a clear dish, it's very attractive.).

DIPPED APRICOTS

Steps:

• Microwave 2 ounces finely chopped dark chocolate at medium power until melted. Dip dried apricots halfway in the chocolate, then press an almond on each. Place on a parchment paper-lined plate, then freeze until set, about 2 minutes.

APRICOT DIP SAUCE

Steps:

• Put preserves in food processor; pulse till smooth. Transfer to small bowl. Add vinegar, worcestershire sauce, and orange zest; stir till well combined. Serve immediately or can cover and refrigerate up to 2 days.

CHICKEN FINGERS WITH APRICOT DIPPING SAUCE

Steps:

• Pour enough oil into a tall heavy-bottomed pot so it comes about a third of the way up the sides. Heat the oil over medium heat until a deep-frying thermometer inserted in the oil registers 340 degrees F. Set a rack on a baking sheet, put it in the oven, and preheat to 200 degrees F.
• For the Sauce: Stir the preserves, soy sauce, ketchup, and ginger in a small microwave-safe bowl. Cover with plastic wrap and microwave on HIGH until the preserves melt, about 30 seconds. Stir in lemon juice and cool before serving.
• Whisk the flour, baking powder, and salt in a large mixing bowl. Pour in the cold seltzer and whisk until batter just comes together; it should be lumpy.
• Pat the chicken very dry. Cut the chicken lengthwise into 1 by 3-inch strips. Season the chicken with the salt and pepper. Working in small batches, dip the chicken strips into the batter to coat evenly. Fry the chicken, turning once, until richly golden and crisp, about 5 to 6 minutes. Transfer to a rack in oven to keep warm while frying the remaining chicken.

APRICOT CREAMED CHEESE DIP

Steps:

• Soften creamed cheese.
• Add apricot preserve. Add scallions. Mix in minced garlic. Add cooked and crumbled bacon or bacon bits.
• If using, add chopped red bell pepper for color.

APRICOT DIPPING SAUCE

Steps:

• Purée all ingredients in a blender until smooth.

APRICOT DIPPING SAUCE

Steps:

• Melt jam in a small saucepan. Stir in remaining ingredients with salt and pepper to taste and serve warm.

ALMOND APRICOT DIPS

Steps:

• Stuff each apricot with an almond. In a microwave, melt candy coating; stir until smooth. Dip each apricot halfway in coating, allowing excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate for 15 minutes or until set. Store in the refrigerator.

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.

AMBER GLOW DIP (CREAM CHEESE, APRICOT AND HORSERADISH PLUS)

Steps:

• In a small bowl, mix everything but the cream cheese and the nuts.
• Place the cheese on a plate and top with the apricot mixture.
• Sprinkle with chopped peanuts, if you like, and serve with crackers.

APRICOT BALLS

Steps:

• Mince apricots in a food processor. Place in a bowl and toss with brown sugar. Stir in 1/2 cup coconut and condensed milk. Shape into 1 inch balls and roll in coconut. Keep refrigerated.

CHOCOLATE-DIPPED APRICOTS

Steps:

• Line 2 baking sheets with parchment or waxed paper. Melt and temper the chocolate (see pages 25-30).
• Hold an apricot half securely between your thumb and forefinger, and dip it halfway into the chocolate. Remove the apricot from the chocolate, gently shake off the excess chocolate, and place the apricot half on the paper. Repeat with the remaining apricot halves. Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes. Between layers of waxed paper, in a tightly covered container wrapped in several layers of aluminum foil, the apricot halves will keep for 2 weeks in the refrigerator. They are best eaten at room temperature.
• VARIATIONS
• Substitute dried peaches or dried pears for the apricots. Dip these halfway into the chocolate on the diagonal for an interesting design.