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 chutneys cheery color.
8oz cream cheese, softened
1/2cupto 3/4 cup pineapple mango chutney
1/4cupmayonnaise
1tablespoonvegetable oil
1/2 cupchopped walnuts
2 teaspoonscurry 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.