Fire-and-Ice Cream Cheese Spread

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

• Ready In: 55 mins
• Yields: 1 cup

Ingredients

• 1⁄4 cup cream cheese
• 1⁄4 cup light sour cream
• 1⁄4 cup  apricot jam
• 1⁄4 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.