2000s Recipes + Menus

Pineapple Mango Chutney Dip with Curried Walnuts

Makes about 1 1/2 cups
  • Active time:10 min
  • Start to finish:10 min (not including making Chutney)
September 2008
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.
  • 8 oz 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
  • Accompaniment:

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