I love dips.
Salsa and tortilla chips.
Hummus and… anything (mostly my fingers).
Garlicky Creamy Spinach Dip and bread.
Dips are awesome.
I rarely eat sweet dips. Not because I don’t like them, I just don’t think about them.
I discovered the joys of dipping fruit in a sweet dip this summer, when I made Angela’s Energize Me Creamy Fruit Dip. And then I made it again. And again.
When I saw Laury’s Vegan Apricot Ginger Spread, it looked so good I knew I had to make it. It had cream cheese and I love cream cheese. It had apricot and I love apricot. I had ginger and I love ginger.
Making this dip, I discovered my mini-prep plus doesn’t do everything and can’t grind a crystallized ginger cube. And so I decided to use something I love even more than ginger… cinnamon.
Adaptation of Vegan Apricot Ginger Spread, The Fitness Dish
- 1 pkg (250 g) low fat cream cheese
- 1/2 cup + 2 tbsp thick apricot jam
- 1/4 tsp ground cinnamon
Directions: Place all ingredients in a food processor and process until smooth. Garnish with a sprinkle of cinnamon. Store in an air-tight container, in the refrigerator.
Makes about 1 1/2 cups
You can dip in fruit, crackers or tortilla chips.
Or my favorite…
Or spread on a toast, a muffin, a sweet bread or a bagel.
Like I did for this morning’s breakfast…
So good! I am currently resisting eating a second bagel ;-).