Sweet-and hot dip

Yield: 20 Servings

Measure Ingredient
3 packs (8-oz) cream cheese; softened
⅓ cup Sour cream
3 tablespoons Honey
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, .

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