East Indian Curry Dip


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


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. Spread on melba toast or crackers or serve as a dip with corn chips (my favorite).

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