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Curry-Chutney Cheese Mold

 Curry-Chutney Cheese Mold
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.
20 ServingsPrep: 15 min. + freezing

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).

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Curry-Chutney Cheese Mold (continued)

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