Yield: 20 Servings
|3 packs||(8-oz) cream cheese; softened|
|⅓ cup||Sour cream|
|½ cup||Orange marmalade|
|1 tablespoon||Chopped fresh parsley|
|½ cup||Apricot jam or preserves|
|1 tablespoon||Lemon juice|
|¼ cup||Hot pepper sauce|
This has so many uses. Try it with a fresh veggie platter. It's anything but the plain, old dip. For your cooked veggies it's like a gourmet sauce.
It even works wonders on fruit. In a bowl, combine all ingredients and mix thoroughly until smooth. Cover and refrigerate to "marry" the flavors. Makes about 5 cups.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .