8 oz cream cheese
2 tsp curry powder (I used salt free Ginger Curry from Nile Spice)
¾ cup unsalted peanuts, chopped
6 green onions chopped
8 oz Bengal hot mango chutney
(I found Patak’s Original at Tatsuda’s in the oriental section)
Blend cream cheese, curry powder, green onion and chopped nuts together and chill overnight (or at least 6 hours)
Top with mango chutney and serve with Melba toast or crackers.
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2 comments:
yay! a new post! I will try this over the weekend. It sounds fabulous.
I made this last week for a 7-7-7 party. I shaped it like a 7 and topped it with some cilantro and cherry tomato's. it was a hit.
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