Recipe for East Indian Curry Dip | Almanac.com

East Indian Curry Dip

Photo Credit
Sam Jones/Quinn Brein
Preparation Method
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This East Indian Curry Dip captures the warm, spicy curry flavor in a cream cheese base, and sets it off with mango chutney and crunchy almond.

(Major Grey’s is a type of mango chutney.)

One reader told us, “My book club loved it! High marks and really easy.”

Spread on melba toast or crackers or serve as a dip with corn chips.


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.