ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Nutty Apricot Cheese Spread

Yield 72 appetizers.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. Position knife blade in food processor bowl. Add cheeses and margarine; process until smooth, scraping sides of processor bowl occasionally.

  3. 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.

Light and Luscious