Nutty Apricot Cheese Spread

Oxmoor House
72 appetizers.


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3/4 cup chopped dried apricot
3/4 cup apricot nectar
1/3 cup raisins
1/3 cup commercial chopped chutney
1/4 cup brandy
1/2 teaspoon ground ginger
2 cups (8 ounces) shredded sharp Cheddar cheese
2 (8-ounce) packages cream cheese, softened
1/2 cup margarine, softened
1 1/3 cups finely chopped honey-roasted peanuts, divided
Edible flowers (optional)
72 gingersnaps


Combine first 6 ingredients in a small saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 12 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 heavy-duty plastic wrap. Spread 1/2 cup cheese mixture in bottom of each mold. Spread 1/4 cup plus 2 tablespoons apricot mixture over cheese mixture in each. Repeat layers with 1/2 cup cheese mixture and half of remaining apricot mixture in each mold. Spread remaining cheese mixture evenly over each. Cover and chill. Unmold onto serving plates; peel off plastic wrap. Press 2/3 cup peanuts gently onto each cheese mold. Garnish with edible flowers, if desired. To serve, spread 1 tablespoon cheese mixture on each gingersnap.

Created date

August 2009

Nutritional Information

Calories 99
Caloriesfromfat 61 %
Fat 6.7 g
Satfat 2.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.4 g
Carbohydrate 8 g
Fiber 0.0 g
Cholesterol 13 mg
Iron 0.0 mg
Sodium 85 mg
Calcium 0.0 mg