Apricot And Cream Cheese Spread Recipes
CRANBERRY CREAM CHEESE SPREAD
This festive dip is a snap to make, taking only 10 minutes from start to finish. Thanks to its hint of sweetness, both kids and adults will gobble it up. -Frankie Robinson, Lockhart, Texas
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 5
Steps:
- In a large bowl, beat the cream cheese, cranberries, apricots and orange zest until blended. Chill until serving. Serve with crackers.
Nutrition Facts : Calories 76 calories, Fat 4g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 84mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHIPOTLE-APRICOT CREAM CHEESE SPREAD
Apricot preserves and cream cheese are the perfect mellow foil for chipotle peppers in this fiery sweet dip.
Provided by My Food and Family
Categories Fruit Recipes
Time 15m
Yield 12 servings, 2 Tbsp. spread and 5 crackers each
Number Of Ingredients 6
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.
Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 25 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
APRICOT SPREAD
Michele Benson of Wheeling, West Virginia, combines sweet apricot and savory onion flavors to create this appealing spread for crackers.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 1/2 cup.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 65 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 90mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein.
FRUITED CREAM CHEESE SPREAD
This fast, flavorful spread blends smooth cream cheese and fruity preserves for one terrific taste.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 5m
Yield 2
Number Of Ingredients 2
Steps:
- Beat cream cheese and preserves in medium bowl with electric mixer on medium speed until fluffy.
- Store covered in refrigerator.
Nutrition Facts : Calories 105, Carbohydrate 6 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 2 Tablespoons, Sodium 70 mg
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HONEY, APRICOT AND ALMOND CHEESE SPREAD - BEEYOND THE HIVE
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Category AppetizerEstimated Reading Time 3 mins
- Spread the apricot preserves on a pretty cheese tray or platter. This will serve as a little “bed” for the cheese mixture.
- Chop your apricots and mix together along with the basil (or parsley). Add your broken almond pieces and spread the mixture on a cutting board, counter, plate, whatever.
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- In a large bowl, whisk together the cream cheese, chopped cranberries, chopped apricots, orange juice, orange zest and ground ginger until well combined.
APRICOT CREAM CHEESE SCONES | KING ARTHUR BAKING
From kingarthurbaking.com
4.9/5 (59)Total Time 31 minsServings 18Calories 211 per serving
- Preheat the oven to 400°F. Have on hand an ungreased baking sheet, or line with parchment., In a medium-sized bowl, whisk together the flour, sugar, baking powder and salt., Cut in the cream cheese and butter, using a pastry blender, fork, a mixer, or your fingers, until the chunks of butter are the size of peas., Stir in the apricots., In a separate container, whisk together the egg, vanilla and milk., Add the wet ingredients to the dry, and stir with a fork until the dough is evenly moistened., Turn the dough out onto a floured piece of parchment or waxed paper, and fold it over several times, until it holds together.
- Pat the dough into a 3/4" thick square or circle., Cut the dough into squares, wedges, or diamonds., Brush the tops lightly with milk and sprinkle with sparkling white or pearl sugar.
- Place the scones about 2 inches apart on the prepared baking sheet., Bake for 18 minutes, until the tops are light golden brown.
APRICOT CREAM CHEESE BABKA - BROWN EYED BAKER
From browneyedbaker.com
4.1/5 (24)Total Time 4 hrs 30 minsCategory DessertCalories 623 per serving
- 1. Make the Dough: Place the flour, sugar, yeast and salt in the bowl of an electric mixer fitted with a dough hook. Stir on medium-low speed for a minute or so to combine. Add the egg, milk, vanilla and butter and mix on medium speed until a smooth dough forms, about 5 minutes. Form into a ball and place in a lightly oiled bowl. Cover with plastic wrap and place in a draft-free area until doubled in volume (about 1 hour). While the dough rests, make the fillings and streusel.
- 2. Make the Apricot Filling: Combine the dried apricots, orange juice, lemon juice and sugar in a small saucepan and bring to a simmer over medium-low heat. Simmer uncovered for 10 to 15 minutes, stirring occasionally, until the apricots soften and the liquid is reduced by half. Remove from the heat and allow to cool completely. Once cool, transfer the mixture to a food processor and process until a puree forms. Set aside at room temperature.
- 3. Make the Cream Cheese Filling: In a medium bowl, stir the cream cheese and sugar with a wooden spoon until smooth and lump-free. Add the egg yolk, vanilla extract and salt, and stir to combine. Set aside at room temperature.
- 4. Make the Streusel: In a medium bowl, whisk together the flour, sugars and salt. Add the butter and mix with a rubber spatula until the mixture comes together into large, coarse crumbs. Cover and refrigerate until ready to use.
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From myrecipes.com
Servings 64
- Drain pineapple, reserving 3 tablespoons juice. Combine pineapple, reserved juice, apricot, and next 3 ingredients in a small saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 5 to 7 minutes or until thickened, stirring frequently. Transfer to a bowl; chill thoroughly.
- Position knife blade in food processor bowl. Add cheeses and margarine; process until smooth, scraping sides of processor bowl occasionally.
- Line 2 (2 1/2-cup) molds with cheesecloth dampened with 2 tablespoons brandy. Spread 1/2 cup cheese mixture in bottom of each mold. Spread 1/4 cup pineapple mixture over cheese mixture in each. Repeat layers with 1/2 cup cheese mixture and half of remaining pineapple mixture in each mold. Spread remaining cheese mixture evenly over each. Cover and chill. Unmold onto serving plates; peel off cheesecloth. Garnish with edible flowers, if desired. To serve, spread 1 tablespoon cheese mixture on each gingersnap.
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