Nutty Apricot Cheese Spread

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 99
  • Calories from fat: 61%
  • Fat: 6.7g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.4g
  • Carbohydrate: 8g
  • Fiber: 0.0g
  • Cholesterol: 13mg
  • Iron: 0.0mg
  • Sodium: 85mg
  • Calcium: 0.0mg


  • 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


  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.
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