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Pineapple Apricot Cheese Spread

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“This recipe was found in the December 2009 Best of Cooking Light Holidays, & it can be easily made & enjoyed during the holidays or any time of year! Preparation time does not include the time needed for chilling. One tablespoon per serving size is based on the following = Although it's nice served with crackers, whole grain bread, etc, during the holidays, you can make 64 appetizers by putting 1 tablespoon of this cheese spread between 2 gingersnaps!”
READY IN:
20mins
SERVES:
64
YIELD:
4 cups
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a sieve over a bowl, drain the pineapple, reserving 3 tablespoons of the juice.
  2. In a small saucepan, combine pineapple, reserved juice, dried apricots, chutney, apricot brandy & ginger, then bring to a boil, reduce the heat & simmer 5 to 7 minutes or until thick, stirring frequently. Place in a bowl & chill thoroughly.
  3. Put cheddar cheese, cream cheese & margarine in a food processor & process until smooth, scraping sides of the bowl occasionally.
  4. Combine cheese mixture & cooled pineapple mixture, then spoon into a serving bowl, cover & chill.

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