Pineapple Mango Chutney Dip with Curried Walnuts

Name: Pineapple Mango Chutney Dip with Curried Walnuts
Cook time: 10 min
Total time: 10 min (not including making Chutney)
Yield: Makes 1 1/2 cups
Ingredients: 8 ounces cream cheese, softened; 1/2 cup to 3/4 cup pineapple mango chutney; 1/4 cup mayonnaise; 1 tablespoon vegetable oil; 1/2 cup chopped walnuts; 2 teaspoons curry powder; crackers or crudités

By Melissa Roberts

March 9, 2010

Stirring homemade chutney (left over from Country Pâté with Pineapple Chutney) into softened cream cheese makes an easy and irresistibly bright spread. A topping of crunchy curried walnuts gilds the lily and also plays up the chutney's cheery color.

Recipe information

Total Time
10 min (not including making Chutney)
Yield
Makes 1 1/2 cups

Ingredients

8 ounces cream cheese, softened

1/2 cup to 3/4 cup pineapple mango chutney

1/4 cup mayonnaise

1 tablespoon vegetable oil

1/2 cup chopped walnuts

2 teaspoons curry powder

Accompaniments:

crackers or crudités

Preparation

Step 1
Stir together cream cheese, chutney, and mayonnaise, then transfer to small serving bowl.
Step 2
Heat oil in a small skillet over medium-low heat until warm. Add walnuts, curry, and 1/4 teaspoon salt and toast, stirring frequently, about 3 minutes. Cool to warm, about 5 minutes, then spoon over dip.

TagsDip Indian South Asian Asian Pineapple Fruit Mango Stone Fruit Walnut Nut Cream Cheese Cheese Dairy Starter Dinner Gluten Free Vegetarian Quick Easy 30 Minutes or Less Make Ahead Saute Ramadan Gourmet

Recipe notes

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