East Indian Curry Dip

4.75 avg. rating (92% score) - 4 votes

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).
  • Hi Sally – this recipe doesn’t call for beans. Were you thinking of a different recipe? Let us know if we can help!

  • One of the best dips I’ve made. Family loved it during the holidays. Thanks for including it.


Leave a Comment

Enter Your Log In Credentials