Mango Chutney's

Mango Chutney dip

In Food Processor

   ·         Brick cream cheese
   ·         ¼ c mango chutney (Grey’s)
   ·         2 tsp curry
   ·         Grated Cheddar c heese
   ·         Grn onion (opt)
Bake:
   ·         add toasted nuts

 

Cream Cheese Dip With Chutney

Ingredients:
4 slice bacon
8 tbsp butter (softened)
8 oz cream cheese (softened)
1 1/2 cup sharp cheddar cheese (grated)
3/4 cup mango chutney (major grey)
2 scallions (trimmed and sliced)

Preparation Steps:

1.      Put slices of bacon into a medium skillet and cook over medium heat, turning occasionally, until crisp, 5 to 8 minutes. Transfer bacon to paper towels to let drain, then crumble and set aside.

2.      Put butter, cream cheese and cheddar cheese into a medium bowl and mix with a wooden spoon until well combined.

3.      Transfer cheese mixture to a serving bowl and smooth out top with back of spoon.

4.      Spread chutney over cheese mixture and scatter bacon and scallions on top.

5.      Cover with plastic wrap and refrigerate until well chilled, 2-3 hours.

6.      Allow dip to rest 1 hour at room temperature before serving. Serve with crackers, if you like.

Mango Chutney & Curried Cream Cheese Layered Dip

Ingredients

·         8 oz. cream cheese
·         1 cup shredded cheddar
·         2 teaspoons curry powder
·         8 oz. mango chutney (1 jar)
·         1/4 cup shredded, unsweetened coconut
·         1/4 cup slivered almonds
·         1/4 cup chopped green onion

Instructions

1.      Let cream cheese soften at room temperature
2.      Mix cream cheese, cheddar cheese and curry together and spread in the bottom of a shallow dish or plate.
3.      Cover the top of the cheese mixture with mango chutney.
4.      Sprinkle with coconut, almonds and green onion.
5.      Serve with crackers, carrot sticks, cucumber slices or toasted, sliced baguette

 

Mango Chutney and Curry Cheese Dip

Ingredients

·         1 8 oz package cream cheese, softened

·         1 cup cheddar
·         1 tsp curry powder
·         1/2 jar of peach jam
·         1/2 jar of mango chutney
·         green onions
·         slivered almonds
·         shredded unswetened coconut

1.      Mix cream cheese with curry. Stir in the cheddar.

2.      Spread on the bottom of a large plate or serving dish.
3.      Mix together the peach jam and mango chutney. Spread over cheese.
4.      Sprinkle with almonds, green onion and coconut.
5.      Chill. Remove from fridge about 30 minutes before you want to serve, or else it will be a little hard and you will keep breaking your crackers.