Chutney dip

Yield: 1 servings

Measure Ingredient
4 Eggs hard cooked
3 ounces Cream cheese
1 tablespoon Worcestershire sauce
1 tablespoon Curry powder
1 dash Cayenne pepper
3 dashes Tabasco sauce
¼ teaspoon Celery seeds
2 tablespoons Mayonnaise
Salt
Black pepper, ground
4 tablespoons Chutney chopped fine

Mash eggs with cheese. Add other ingredients, adding chutney last.

Chill. Serve as a dip. This keeps well in the refrigerator for several weeks.

Original recipe from The Gasparilla Cookbook (received in May cookbook swap from Gail), by Mrs. J. Brown Farrior. Conversion by Rick Weissgerber. [GEnie D.WEISSGERBE]

Similar recipes