East Indian Curry Dip

Share: 

Rate this Recipe: 

No votes yet

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

Cooking & Recipes

Preparation Method

Leave a Comment

Free Almanac Newsletters

Weather, sky watch, gardening, recipes, good deals, and everyday advice!