Preparation Info

Apricot Cream Cheese Spread

Made With Our

Apricot Jam

Item: 101328


  • 8 ounces cream cheese, room temperature
  • 1/4 cup Stonewall Kitchen Apricot Jam
  • 2 teaspoons Amaretto Liquor
  • 1 teaspoon sugar
  • 1/8 teaspoon ground ginger
  • 1/2 cup sliced almonds, toasted and coarsely chopped
  • Gingersnap cookies
  • Fresh pear or apple, sliced


  1. In a medium bowl combine the cream cheese, Apricot Jam, Amaretto, sugar and ginger. Mix until uniform. Form into a log shape, wrap in plastic wrap and refrigerate at least 4 hours.
  2. Prior to serving unwrap cheese log and coat with almonds.

Serve on a platter with gingersnap cookies, pears and/or apples.