Apricot-Pistachio Cream Cheese Spread and Hummus-Stuffed Mini Bells

peppers

Apricot-Pistachio Cream Cheese Spread
Serves 24 (1 tablespoon each).

All you need:
1 (8 oz) pkg Hy-Vee reduced-fat cream cheese, at room temperature
1/2 cup chopped Hy-Vee dried apricots
1/2 cup chopped unsalted pistachios
1 tbsp Hy-Vee honey

All you do:
Stir cream cheese, apricots, pistachios and honey in a bowl until well combined.

Make-Ahead Tip: Cover and refrigerate for up to 3 days.

Serving Tip: Serve with fresh bakery baguettes that have been sliced and slightly toasted in oven.

Nutrition Facts per serving (spread): 43 calories, 3g fat, 1g saturated fat, 5mg cholesterol, 45mg sodium, 4g carbohydrate, 0g fiber, 3g sugar, 1g protein.

Source: adapted from EatingWell, Inc.

Hummus-Stuffed Mini Bells
Serves 4 (2 peppers each).

All you need:
1/2 cup hummus
1 tbsp chopped Kalamata olives
8 mini bell peppers, cored

All you do:
1. Combine hummus and olives. Stuff each pepper with about 1 tablespoon of the hummus.

Make-Ahead Tip: Cover and refrigerate for up to 1 day.

Nutrition Facts per serving: 74 calories, 4g fat, 1g saturated fat, 0mg cholesterol, 150mg sodium, 8g carbohydrate, 3g fiber, 2g sugars, 3g protein.

Daily values: 36% vitamin A, 121% vitamin C, 6% iron.

Source: adapted from EatingWell, Inc.

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