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East Indian Curry Dip

by

Ingredients:

  • 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

Instructions:

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).
Updated Sunday, April 21st, 2002
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4 Responses to East Indian Curry Dip

  1. Caroline Clark December 21, 2003 at 11:13 pm #

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

  2. Chris Lantier December 11, 2008 at 12:40 pm #

    My book club LOVED it! High marks and really easy!

  3. sally February 7, 2014 at 10:11 am #

    where is the “bean” part of this recipe?
    Thank you

    Sally

    • Aimee Seavey February 7, 2014 at 1:06 pm #

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

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