Last week, while I was in Boston, I had dinner with my college friend Gabe in Cambridge at a cute Harvard Square gastropub called, in true Boston spirit, Tory Row. We washed a number of tasty small plates down with delicious microbrewed ales, my favorite of which was a strikingly simple, yet impossible-to-stop-eating curried apricot cheese spread. I vowed to recreate it upon returning home and found, upon puttering around in my kitchen, that it is actually quite easy to make.

Note: If you opt to use fresh apricots, use only about 3 instead of 8 dried ones, and eat the spread immediately.

• ingredients
• 8 oz. cream cheese $2.50
• 1/2 tsp curry powder $1.50 for 1 oz.
• about 8 dried apricots, chopped finely $1.50 (buy in the bulk section)
• pinch of salt Pantry

Total Cost of Ingredients $5.50

Directions

Combine all ingredients in a blender or food processor and pulse until mixture is creamy and a pale orange color.

Serve with sliced baguette, crackers, vegetable and/or fruit slices.

Makes about 1 cup of cheese spread.