This East Indian Curry Dip captures the warm, spicy curry flavor in a cream cheese base, and sets it off with mango chutney and crunchy almond.
(Major Grey’s is a type of mango chutney.)
One reader told us, “My book club loved it! High marks and really easy.”
Spread on melba toast or crackers or serve as a dip with corn chips.
Ingredients
2 eight-ounce packages of cream cheese, softened
1 cup (12 ounces) Major Grey’s chutney
2 teaspoons curry powder
1/2 teaspoon dry mustard
1/2 cup slivered almonds
Instructions
Combine all ingredients in a food processor and mix until just blended. Put in a covered container and refrigerate overnight. When ready to use, let soften at room temperature.
