I was so excited to remember that tasty snack time treat that I immediately set about recreating it. It didn't take much effort. In fact, it's so simple I am embarrassed to even be telling you about it here, but just trust me on this one. All the flavors really work well together—a little sweet, a little salty, and even a little crunch. If you're feeling hungry and headed for the bag of Lay's, stop and give this easy recipe a try. You'll be so happy you did.
What other afternoon snacks do whip up on moments notice? I'd love your ideas!
English Muffins with Apricot Preserves & Feta SpreadServes 4 to 6*
4 ounce block feta cheese
4 ounces cream cheese, at room temperature
1 1/2 teaspoons good-quality olive oil
4 English muffins, split and toasted
1/4 cup apricot preserves
1/4 cup Marcona almonds
Using an electric mixer, beat the cream cheese, feta cheese, and olive oil until soft and fluffy. Spread a dollop of the feta mixture on the English muffin, followed by a dollop of apricot preserves and a few almonds. Continue with remaining English muffins.
*I make a full batch of the feta spread, but I only eat one English muffin half if I'm snacking with about a tablespoon of spread and a tablespoon of preserves. The spread keeps well in the fridge for about a week.
(Images: Nealey Dozier)