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1 pound creamy fresh goat cheese, softened
6 tablespoons apricot preserves
4 Peppadew peppers, finely chopped
1 pickled jalapeño, seeded and finely chopped
2 tablespoons minced cocktail onions
2 teaspoons Dijon mustard
1 1/2 teaspoons dry sherry
Pita chips and toasted baguette slices, for serving
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1st Keep
 kokita
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