Curry-Chutney Cheese Mold Recipe

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Curry-Chutney Cheese Mold Recipe

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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.
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. + freezing
MAKES:
20 servings
TOTAL TIME:
Prep: 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. 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

  • 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
  1. 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.
  2. 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. 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

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