Apricot-Cream Cheese Spread Recipe

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Apricot-Cream Cheese Spread Ingredients

1 cup chopped dried apricots
3/4 cup water
16 oz cream cheese, softened
3/4 cup orange marmalade
2 tbsp milk
1 cup chopped pecans

A Recipe for
Apricot-Cream Cheese Spread

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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

Apricot-Cream Cheese Spread

I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art.
Isadora Duncan, America dancer (1878-1927)

Apricot-Cream Cheese Spread Directions

Combine apricots & water in small saucepan. Bring to boil; cover,
reduce heat, and simmer 10 minutes. Drain well.

Beat cream cheese at medium speed with electric mixer, until it's
smooth and fluffy. Stir in the apricots and remaining ingredients.

Serve on crackers. (Also yummy on an English muffin or bagel.)

Yield: About 3 and 1/2 cups.

Recipe from Southern Living magazine's 1987 Annual Recipes book.

Serves: 6

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Apricot-Cream Cheese Spread Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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