Chutney dip

1 servings

Ingredients

QuantityIngredient
4Eggs hard cooked
3ouncesCream cheese
1tablespoonWorcestershire sauce
1tablespoonCurry powder
1dashCayenne pepper
3dashesTabasco sauce
¼teaspoonCelery seeds
2tablespoonsMayonnaise
Salt
Black pepper, ground
4tablespoonsChutney chopped fine

Directions

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]