Thursday, November 15, 2007

Baked Apricot Spread

This spread is super simple to make! I definitely recommend using mango chutney to kick up the flavor of the recipe. It's likely to become a "must-make" during your holiday season.

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese Spread, softened
1 cup KRAFT Shredded Cheddar Cheese
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup sliced dried apricots
1/3 cup PLANTERS Sliced Almonds
RITZ Crackers

PREHEAT oven to 350°F. Mix cream cheese and Cheddar cheese in medium bowl until well blended. Add sour cream and apricots; mix well.
SPREAD into 9-inch pie plate; sprinkle with almonds.
BAKE 25 to 30 minutes or until almonds are lightly toasted and spread is heated through. Cool slightly. Serve with crackers.

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