A coworker was cleaning out her kitchen and gave me a substantial stack of cooking magazines and cookbooks. I found this recipe in an old Kraft magazine and decided to try it out on family and friends over the 4th of July. It was a hit! Easily gluten free with a gluten free brand of chipotle peppers in adobo sauce.
Ingredients:
8 ounces cream cheese, at room temperature
1/2 cup apricot preserves
1 canned Chipotle pepper in adobo sauce
2 tablespoons water
1 scallion, chopped
Preparation:
1. Spread cream cheese over the bottom of a pie pan or a glass pan.
2. In a sauce pan over medium heat, heat apricot preserves, Chipotle pepper and water. Stir until smooth.
3. Pour over cream cheese. Top with scallions. Serve with crackers.
Ingredients:
8 ounces cream cheese, at room temperature
1/2 cup apricot preserves
1 canned Chipotle pepper in adobo sauce
2 tablespoons water
1 scallion, chopped
Preparation:
1. Spread cream cheese over the bottom of a pie pan or a glass pan.
2. In a sauce pan over medium heat, heat apricot preserves, Chipotle pepper and water. Stir until smooth.
3. Pour over cream cheese. Top with scallions. Serve with crackers.