Cream Cheese Fruit Jam Chipotle Appetizer Recipes

APRICOT-CHIPOTLE-CREAM CHEESE STAR

Steps:

• In food processor, place cream cheese, Cheddar cheese, onion powder and mustard. Cover; process, scraping side of bowl if necessary, until well mixed. Add pecans. Cover; process with on-and-off pulses 2 or 3 times until mixed.
• Using parchment paper, cut out a star shape 7 inches in diameter. Spoon the cheese spread evenly onto the shape, using a table knife to shape the star. Turn onto a serving plate; remove the parchment paper.
• In small bowl, mix preserves, gingerroot and chiles. Spoon over cheese star. Serve with crackers.

CREAM CHEESE-FRUIT JAM- CHIPOTLE APPETIZER

Steps:

• Process jam and chipotle pepper together in blender thoroughly.
• Pour it over the block or mound of cream cheese.
• Spread on your favorite crackers.

RASPBERRY CHIPOTLE CREAM CHEESE APPETIZER

Steps:

• Place cream cheese on shallow serving dish.
• Pour raspberry chipotle sauce over top of cream cheese and allow it to drizzle down sides.

RASPBERRY CHIPOTLE DIP

Steps:

• Spread softened cream cheese into 8x8 or 9x9 dish.
• mix raspberry jam and chipotle in adobo in food processor.
• Pour raspberry mix over cream cheese.
• Refrigerate. Great with crackers.

BONNIE'S RASPBERRY CHIPOTLE APPETIZER

Steps:

• 1. If you are at home and it is just the two of you, you can put the raspberrry chipotle sauce and the cream cheese in two separate small dipping bowls, and then dip into the bowls with the crackers.
• 2. However, for a party or guests, I like to make it look a little fancy, and I make the appetizers ahead. They look so pretty on a serving tray. (I bought the crackers and the sauce at Costco) Choose a large platter or tray for serving. Take a Crunchmaster multi-seed cracker and top it with a teaspoon or more of whipped cream. Now top it with a dollop of Roasted Raspberry Chipotle Sauce and place it on the platter. That's it! How simple is that?
• 3. Here is how it looks! Enjoy!

CHIPOTLE MANGO JELLY

Steps:

• 1. Sterilize and prepare pint canning jars and lids as directed.
• 2. Put 3 cups fresh mangos and the drained chipotle peppers in food processor or blender. Blend until smooth.
• 3. In a heavy 6 quart pan, add 6 cups sugar and 2 cups apple cider vinegar. Stir over medium heat until sugar is dissolved.
• 4. Once sugar is dissolved add mango pepper mixture. Bring to a rolling boil that you can not stir down for 10 minutes. Turn off heat and let cool for ten minutes.
• 5. Add 6 oz or two pouches of the liquid pectin. Bring back up to a rolling boil for 5 minutes. Turn off heat.
• 6. Ladle into jars. I use the hot water bath process. Some people just put the lids turn the jars upside down and the lids seal either way.
• 7. Enjoy as a snack with bagels and cream cheese. I use the jelly to make crostini appetizers and I use it for cooking.