Apricot, Red Pepper and Curry Cream Cheese A pretty, festive and delicious appetizer from Nancy Becher and Miloudi Elafess. 8 oz. cream cheese 1/3 Cup roasted red peppers, chopped (about 1⁄2 a pepper if you roast your own) 2 tsp. apricot jam or preserves (peach would work if you don’t see apricot) 1/8 tsp. REGULAR MUSTARD POWDER 1/2 tsp. POWDERED GINGER 1/4-1/2 tsp. PENZEYS CURRY POWDER

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