Fire-and-Ice Cream Cheese Spread |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Another tasty one for red pepper fans. I found this recipe on the American Heart Association's web site. Ingredients:
1/4 cup cream cheese |
1/4 cup light sour cream |
1/4 cup apricot jam |
1/4 teaspoon crushed red pepper flakes |
2 tablespoons finely chopped red bell peppers |
Directions:
1. In a small mixing bowl, beat cream cheese and sour cream with an electric mixer until well blended.
2. Spoon mixture into a small bowl lined with plastic wrap or a 6-ounce ramekin.
3. Press mixture slightly to get rid of any air pockets; smooth evenly with rubber scraper.
4. Refrigerate for at least 30 minutes to firm slightly.
5. Meanwhile, in a small saucepan, heat fruit spread and red pepper flakes over medium heat until spread just begins to melt, about 3 minutes, stirring occasionally.
6. Remove from heat and stir in bell pepper.
7. Let cool to room temperature.
8. To serve, if using bowl, invert mixture onto a serving plate, remove plastic wrap, and spoon apricot mixture on top.
9. If using ramekin, top cream cheese mixture with apricot mixture.
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