Curry Cheese Spread Food

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 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 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 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.

CHICKEN CURRY SPREAD

Steps:

• Beat cream cheese, sour cream, curry powder, salt and ginger in medium bowl with spoon until smooth. Stir in chicken. Spread mixture on flat plate, about 9 to 10 inches in diameter.
• Arrange bell pepper on cream cheese mixture in star shape. Place raisins and almonds in center. Sprinkle parsley around edge. Serve with apple and pear slices.

CURRIED CHEESE BITES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, combine olives, green onions, cheese, salt and curry powder. Spread this mixture on top of the sliced muffins. Arrange muffins on a cookie sheet.
• Bake at 375 degrees F (190 degrees C) until cheese is melted and slightly browned, about 10 minutes. Cut muffins into bite-sized wedges.

CURRY ALMOND CHEESE SPREAD

Steps:

• 1. Process cream cheese,chutney,almonds,curry powder and mustard in a food processor until smooth, stopping to scrape down sides. Cover and chill 1 hour.
• 2. Shape the mixture into a round. Chill until ready to serve or up to 4 days. Sprinkle with almonds. Garnish with cranberries.

CURRY AND CHEESE CAULIFLOWER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of salted water to a boil; cook cauliflower in the boiling water until slightly tender, about 10 minutes. Carefully remove cauliflower and place, stem-side down, on a baking sheet. Cut cauliflower in half through the stem; lay cut-side down on the baking sheet.
• Combine mayonnaise and curry powder together in a bowl; spread over the cauliflower halves. Sprinkle Cheddar cheese-Monterey Jack cheese over curry-mayonnaise layer.
• Bake in the preheated oven until cheese is melted and bubbling, about 10 minutes.

CURRIED CREAM CHEESE SPREAD (SNAFFLES MOUSSE)

Steps:

• Blend all ingredients in a blender until smooth. Pour through a fine sieve into a 1-quart glass measure, then pour into ramekins.
• Chill, covered, until set, about 8 hours. Serve mousse in ramekins.

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-CHEESE SAUCE

Steps:

• In a 4-cup glass measure, beat soup and curry powder until thoroughly blended. Gradually add milk, beating to mix well.
• Microwave, uncovered, at high for 2 1/2 to 4 minutes, or until hot, stirring twice. Serve over vegetables.