Curry-Chutney Cheese Mold Recipe

Be the first to write a review

Rate recipe

Featuring loads of bacon, green onions and peanuts, this exotic appetizer is a true timesaver due to its make ahead convenience. "I include this spread on my cheese platter when giving a party," explains Carmen Courtney from Ashland, Virginia.

This recipe is:

Quick

[X]

Rate Curry-Chutney Cheese Mold Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Curry-Chutney Cheese Mold Recipe

Prep: 15 min. + freezing

Yield: 20 Servings

15 15

Ingredients

3 packages (8 ounces each) cream cheese, softened
1 cup (8 ounces) sour cream
3/4 cup real bacon bits
1/2 cup finely chopped green onion
2 teaspoons curry powder
1 cup salted peanuts, finely chopped
1 cup raisins, finely chopped
ADDITIONAL INGREDIENTS (FOR EACH CHEESE MOLD):
1/2 cup chutney
1/2 cup flaked coconut, toasted
Assorted crackers

Directions

In a large bowl, combine the cream cheese, sour cream, bacon, onions and curry powder. Fold in peanuts and raisins. Lightly press into two 3-cup freezer dishes coated with cooking spray.
Cover and freeze one mold for up to 1 month. Cover and freeze the second mold for at least 1 hour; unmold onto a serving plate. Top with chutney and coconut. Serve with crackers.
To use frozen cheese mold: Unmold onto a serving plate; thaw in the refrigerator. Just before serving, top with chutney and coconut. Yield: 2 cheese molds (2-1/2 cups each).

To use frozen cheese mold: Unmold onto a serving plate; thaw in the refrigerator. Just before serving, top with chutney and coconut.

Originally published as Curry-Chutney Cheese Mold in Quick Cooking November/December 2004, p65

Cutting Green Onions

I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia