Ingredients
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1/4
-
1/4
-
1/4
-
1/4
-
2
-
-
-
-
-
-
-
-
-
-
Directions
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 , 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 used a peach-papaya fruit spread ohhhhh, to die for! Five stars! Thanks!, 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!
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Steps
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1
Done
|
In a Small Mixing Bowl, Beat Cream Cheese and Sour Cream With an Electric Mixer Until Well Blended. |
|
2
Done
|
Spoon Mixture Into a Small Bowl Lined With Plastic Wrap or a 6-Ounce Ramekin. |
|
3
Done
|
Press Mixture Slightly to Get Rid of Any Air Pockets; Smooth Evenly With Rubber Scraper. |
|
4
Done
|
Refrigerate For at Least 30 Minutes to Firm Slightly. |
|
5
Done
|
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
Done
|
Remove from Heat and Stir in Bell Pepper. |
|
7
Done
|
Let Cool to Room Temperature. |
|
8
Done
|
to Serve, If Using Bowl, Invert Mixture Onto a Serving Plate, Remove Plastic Wrap, and Spoon Apricot Mixture on Top. |
|
9
Done
|
If Using Ramekin, Top Cream Cheese Mixture With Apricot Mixture. |
