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Friday, November 13, 2009

Baked Apricot Spread

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese Spread, softened
1 cup KRAFT Shredded Cheddar Cheese
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup sliced dried apricots
1/3 cup PLANTERS Sliced Almonds
RITZ Crackers
HEAT oven to 350ºF.
MIX cream cheese and Cheddar in medium bowl until well blended. Add sour cream and apricots; mix well.
SPREAD into 9-inch pie plate; sprinkle with nuts.
BAKE 25 to 30 min. or until nuts are lightly toasted and spread is heated through. Cool slightly. Serve with crackers.
Calories 190
Total fat 13 g
Saturated fat 6 g
Cholesterol 30 mg
Sodium 240 mg
Carbohydrate 14 g

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