Apricot Almond Spread

¼ cup blanched almonds, toasted lightly and cooled
¼ pound (about 2/3 cup) B&R Farms Dried Apricots
8 ounces cream cheese, softened
½ cup sour cream
½ teaspoon freshly grated lemon rind
2 tablespoons honey

In a food processor grind fine the almonds, add the apricots, and blend the mixture until it forms a paste. Add the cream cheese, sour cream, the rind, and honey. Blend the mixture, scraping down the sides with a rubber spatula, until it is smooth. Use the spread as a topping for sliced apples or pears, English muffins, or crackers. The spread keeps, covered and chilled, for about 1 week. Makes about 2 cups.