chutney cheese crock

1 Servings
2 packs (8 ozs.) cream cheese
½ cup Chutney
½ cup Toasted chopped almonds
2 teaspoons Curry powder
½ teaspoon Dry mustard

Soften cream cheese at room temperature. Mix in the chutney, chopped so there are no large pieces, and toasted chopped almonds. Season with curry and dry mustard. Mix until creamy. Spoon into small crocks. Refrigerate for several hours to bring out flavours. May be varied with Macadamia or pine nuts. Serve with Melba toast and sliced apples. Yields: 2 cups Posted to EAT-L Digest 02 Sep 96 From: Pat Belanger <cookie@...> Date: Tue, 3 Sep 1996 19:54:12 -0700

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