Apricot preserves and cream cheese are the perfect mellow foil for chipotle peppers in this fiery sweet dip.
What You Need
Original recipe yields 12 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup apricot preserves
1 canned chipotle pepper in adobo sauce, finely chopped
2 Tbsp. water
1 green onion, finely chopped
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Let's Make It
Spread cream cheese onto bottom of pie plate.
Cook preserves, peppers and water in saucepan on medium-low heat 5 min. or until preserves are melted, stirring occasionally. Stir in onions; spread over cream cheese.
Serve with crackers.
Prepare using PHILADELPHIA Neufchatel Cheese.
Serve with other crackers, such as RITZ Snowflake Crackers or thin wheat snack crackers.
Preserve mixture can be cooked in the microwave instead of on top of the stove. Microwave preserves, peppers and water in microwaveable bowl on HIGH 1 min. or until heated through, stirring every 30 sec. Stir in onions, then continue as directed.
How to Soften the Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable pie plate. Microwave on HIGH 15 sec. or just until cream cheese is softened. Spread onto bottom of pie plate, then continue as directed.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0.5g
Total Carbohydrates 19g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 2 Tbsp. spread and 5 crackers each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.