Fire-and-Ice Cream Cheese Spread

Mille® 's Note:

Another tasty one for red pepper fans. I found this recipe on the American Heart Association's web site.

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Yield: 1 cup

• ¼ cup cream cheese
• ¼ cup light sour cream
• ¼ cup apricot jam
• ¼ teaspoon crushed red pepper flakes
• 2 tablespoons finely chopped red bell peppers

Directions:

1. In a small mixing bowl, beat cream cheese and sour cream with an electric mixer until well blended.
2. Spoon mixture into a small bowl lined with plastic wrap or a 6-ounce ramekin.
3. Press mixture slightly to get rid of any air pockets; smooth evenly with rubber scraper.
4. Refrigerate for at least 30 minutes to firm slightly.
5. Meanwhile, in a small saucepan, heat fruit spread and red pepper flakes over medium heat until spread just begins to melt, about 3 minutes, stirring occasionally.
6. Remove from heat and stir in bell pepper.
7. Let cool to room temperature.
8. To serve, if using bowl, invert mixture onto a serving plate, remove plastic wrap, and spoon apricot mixture on top.
9. If using ramekin, top cream cheese mixture with apricot mixture.

Reviews

[karen in tbay]

Wonderful - Great - Fantastic! Tripled recipe right off the bat. Liked it better when we mixed it all up together.

[Wedding Gal]

I made this for a family gathering and it was the hit of the evening! I added more pepper flakes as we like things turned up a notch. I didn't have apricot jam or preserves so I used a peach-papaya fruit spread...ohhhhh, to die for! Five stars! Thanks!

[Brianna Waggoner]

Quick, easy and fabulous! The only change I made was to use apricot preserves, as that was what I had on hand. Just don't make my silly, thoughtless mistake - do not freeze the cream cheese/sour cream mixture as it will make the texture mealy and unpleasant!