Food
East Indian Curry Dip
By Yankee Magazine|Apr 21 2002|
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).
One of the best dips I’ve made. Family loved it during the holidays. Thanks for including it.
My book club LOVED it! High marks and really easy!
where is the “bean” part of this recipe?
Thank you
Sally
Hi Sally – this recipe doesn’t call for beans. Were you thinking of a different recipe? Let us know if we can help!