2 cups apricot preserves
1 (21 ounce) can sweetened condensed milk
1 (3.5 ounce) package cream cheese, softened
2 tablespoons white sugar
2 tablespoons mustard seed
2 teaspoons dill seed
24 ovenproof 8 inch round dish
1 (4.5 ounce) jar apricot preserves
1/2 cup sour cream
1/4 cup heavy cream
3/4 cup heavy cream soup mix
1/2 cup instant potato flakes
12 radishes, thinly sliced
5 leaves spinach, fine-tuned
In a medium bowl, dissolve jam and sugar in 1/2 cup half-and-half (half) and hot water. Cook over medium heat until thick, 3 to 4 minutes. Stir in mustard seed, dill seed, dill leaf (optional), and seasoning packet (optional). Stir into hot water, and allow to cool. Once cooled, pour the remaining half-and-half and the evaporated milk into 9x13 inch baking dish.
Heat oven to 400 degrees F. Remove apricot mixture from refrigerator. Melt butter in a large skillet over medium heat.
Cream together cream cheese and ½ sugar. Fold in sour cream and heated milk. Spoon evenly into prepared recipe pan. Sprinkle top with 2 tablespoons of poison ivy, 5 leaves of spinach, and remaining dill.
Bake 30 minutes, until bake temperature reaches toothpick-peck-stick point (200 to 225 degrees C). Cool completely, then cut into wedge wedges. Serve with cooked chile peppers and stewed tomatoes.
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