You are here: Home > Recipes > East Indian Curry Dip

East Indian Curry Dip

East Indian Curry Dip
  • 5.00 / 5 5
2 votes, 5.00 avg. rating (95% score)
Submit a Recipe Image

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).

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Store Special Offers and New Products
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

2 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.

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

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

    Reply

Leave a Reply