East Indian Curry Dip Recipe

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• 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).