Honey-Pistachio Cream
Makes 1¼ cups
  • 3 ounces cream cheese, softened
  • ¼ cup sour cream
  • 2 tablespoons honey
  • ½ cup heavy whipping cream
  • ½ cup very finely chopped roasted, salted pistachios
  1. In a medium bowl, beat cream cheese, sour cream, and honey with a mixer at medium speed until smooth. Add heavy cream; beat until stiff peaks form. Cover and refrigerate for up to 3 days. Immediately before serving, stir in pistachios.
Recipe by Victoria at https://www.victoriamag.com/dried-apricot-scones-recipe/