Chutney Spread

CHUTNEY SPREAD © copyright – all rights reserved

2 – 8 ounces packages light cream cheese, softened

3 tablespoons curry powder

1 teaspoon sea salt

1 – 5 ounce jar of ginger chutney or mango chutney from Truffles & Trifles

2 bunches of scallions, chopped finely

10 strips of bacon, cooked, drained well, and crumbled

¼ cup finely chopped smoked almonds or toasted sesame seeds

  1. In a bowl of electric mixer, beat cream cheese until fluffy; add curry powder and salt and combine well. Spread cheese mixture in a 10-in quiche dish.
  2. Puree the chutney in a food processor and spread over the cream cheese mixture. Sprinkle scallions evenly over chutney layer.  Add bacon and almond and sprinkle evenly.
  3. Serve  with Melba toast or whole wheat crackers.




10-inch quiche dish                      Measuring spoons                  Teaspoon

Skillet for frying bacon               Cutting board                        Sharp knife

KitchenAid mixer fitted with flat paddle                          Food processor

Paper towels for draining bacon