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Creamy Curry Chutney Dip

Photo Credit
Sam Jones/Quinn Brein
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Category
Dips and Spreads
Course
Appetizers
Preparation Method
No Cook
Sources
Recipes with a History

This Creamy Curry Chutney 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.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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