Curried Chutney Cheese Spread Recipe

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Curried Chutney Cheese Spread Recipe

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It's impossible to stop eating this distinctive spread once you start. I like it because it's an eye-catching dish to serve, and it has an intriguing blend of flavors and textures. People have fun guessing the ingredients.
MAKES:
40 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
40 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 2 packages (8 ounces each) cream cheese, cubed
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1/3 cup apple juice
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons vanilla extract
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1 jar (9 ounces) mango chutney
  • 1/2 cup chopped green onions
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup finely chopped unsalted peanuts
  • Assorted crackers

Directions

In a blender or food processor, combine the first seven ingredients. Cover and process until smooth. Spread into a 1/2-in.-thick circle on a 10-in. serving plate. Cover and refrigerate. Just before serving, spread chutney over cheese mixture. Sprinkle with onions, coconut and peanuts. Serve with crackers. Yield: about 5 cups.
Originally published as Curried Chutney Cheese Spread in Country Woman Christmas Annual 2001, p22

Nutritional Facts

2 tablespoons: 78 calories, 5g fat (3g saturated fat), 12mg cholesterol, 149mg sodium, 6g carbohydrate (4g sugars, 0 fiber), 2g protein.

  • 2 packages (8 ounces each) cream cheese, cubed
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1/3 cup apple juice
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons vanilla extract
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1 jar (9 ounces) mango chutney
  • 1/2 cup chopped green onions
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup finely chopped unsalted peanuts
  • Assorted crackers
  1. In a blender or food processor, combine the first seven ingredients. Cover and process until smooth. Spread into a 1/2-in.-thick circle on a 10-in. serving plate. Cover and refrigerate. Just before serving, spread chutney over cheese mixture. Sprinkle with onions, coconut and peanuts. Serve with crackers. Yield: about 5 cups.
Originally published as Curried Chutney Cheese Spread in Country Woman Christmas Annual 2001, p22

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