Curried Chutney Spread Food

LAYERED CURRIED CHEESE SPREAD

Steps:

• Place the cream cheese, cheddar cheese and curry powder in a small food processor; cover and pulse until blended. , Spread onto a 10-in. round serving platter. Spoon chutney over top; sprinkle with coconut, pecans, green onions and dried currants. Chill until serving. Serve with crackers.

CURRY CHEESE SPREAD

Steps:

• In a small bowl, beat cream cheese and curry until smooth. Spread in an ungreased 9-in. pie plate. Top with chutney; sprinkle with pecans and bacon. Serve with bread or crackers.

CURRY CREAM CHEESE AND CHUTNEY SPREAD

Steps:

• Mix together curry powder and cream cheese. Pat softened cream cheese mixture into a 3/4-inch thick pancake shape (approximately 8-inch in diameter) onto a serving plate.
• Spread chutney evenly over the cream cheese. Sprinkle in even layers: chives, currants, coconut, top off with the chopped peanuts.
• Serve with crackers (Armenian-style is best).

CURRY DIP WITH CREAM CHEESE

Steps:

• Mix cream cheese, chutney, almonds, curry powder, and dry mustard well. Chill for at least 30 minutes before serving.

CURRIED CHUTNEY SPREAD

Steps:

• Cut cheese into 4 cubes and whirl with the other ingredients in a food processor.
• Serve at room temperature.

MANGO CURRY CHEESE SPREAD

Steps:

• In a bowl with an electric mixer, or the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and cheddar cheese until well combined and fluffy. Add the curry powder and mix in well.
• Spoon cheese mixture into a 6-inch springform pan or a similar sized dish or bowl. (*You can use any dish that will make the mixture about 1-inch thick). Alternately, you can shape into a 6-inch disc by hand. Cover with plastic wrap and refrigerate at least 2 hours or up to 24 hours, until chilled and firm.
• Meanwhile, make the topping by combining the topping ingredients and stirring together the ingredients. (*You can use any or all of the topping ingredients you like or have on hand. If you are skipping some, add a bit more of the ones you are using, until you have a thick topping mixture). You can cover and refrigerate separately until ready to serve or use right away.
• To serve, remove from springform pan, if using. Spoon topping overtop and serve with crackers, apple slices or Naan chips or crisps.

CURRIED CRAB SPREAD

Steps:

• In a small bowl, beat cream cheese, lemon zest, curry powder, salt and, if desired, chili sauce; gently fold in crab. Shape into a disk; wrap in plastic. Refrigerate 15 minutes., Meanwhile, in a large skillet, heat oil over medium heat. Add bread crumbs; cook and stir 2-3 minutes or until golden brown. Transfer bread crumbs to a shallow bowl., Unwrap disk and press all sides into bread crumbs; place on a serving plate. Spoon chutney over top; sprinkle with cilantro. Serve with crackers.

CURRY CHEDDAR CHEESE SPREAD

Steps:

• In food processor blend together cream cheese, imperial cheese, and curry powder. Form in a ball on your serving plate and put in fridge for at least an hour, the longer you refrigerate, the more curry flavor you get! Spread chutney on top and sprinkle with the coconut, pecan and currant mixture. serve with apple, celery, crackers and pretzels! Delicious!

MANGO CHUTNEY SPREAD

Steps:

• Mix all ingredients together, chill if desired & enjoy!

CURRY-CHUTNEY DIP

Steps:

• Cut chutney into small pieces, if necessary.
• Stir together cream cheese, sour cream and curry (you can use more curry if you like things hot).
• Sit in chutney.
• Cover and refrigerate a minimum of 2 hours.
• Top with additional chutney if desired.
• Serve with crackers or vegetables.

CURRY CHUTNEY SPREAD

Steps:

• Blend together first 4 ingredients. Reserve some of each topping( or any of the toppings you like) for garnish. Or you can just add additional toppings, as desired.
• Add remaining ingredients and blend together very well.
• Spread about 1/2 inch thick on a circular serving platter.
• Garnish with your choice of ingredients and serve.
• This may be covered and refrigerated. Bring to room temperature before serving.

CURRIED EGG AND CHUTNEY SPREAD

Steps:

• Chill, shell, and dice the eggs. Mix mayonnaise, onion and curry powder, salt and pepper. Blend with the chopped egg. Serve by spreading egg mixture on crackers and topping with minced chutney. Best with egg mixture in one bowl, and chutney in another. Can easily double or triple recipe.