Thursday, October 23, 2014

Hot Curry Dip



It's the season where we can sit back and leisurely enjoy some hot appies. Here's one of those favorite dips with a pinch of curry, just perfect for this time of year.  Prepare it ahead of time and serve it nice and hot with a few of your favorite crackers.

Curry Dip
  • 1 cup finely chopped cooked chicken
  • 1/4 cup thinly sliced green onions
  • 8 oz. package softened light cream cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup raisins
  • 1 clove garlic
  • 1 tsp. curry
  • 1/4 tsp. salt
Topping
  • 1/4 cup sweetened flaked coconut
  • 1/4 cup sliced almonds
  • 1/4 cup apricot jalapeno chutney (red pepper jelly) 
  • additional sliced green onions
  • apple wedges and celery sticks
 Instructions
  1. Preheat oven to 400°
  2. Combine ingredients from the top list in to a bowl.
  3. Mix well and spread over bottom of a baking dish.
  4. Bake 20 minutes or until heated through.
Topping Instructions.
  1. Combine coconut and almonds in small bowl
  2. Microwave uncovered on high for 1-2 minutes or until evenly toasted stirring after 20 second intervals.
  3. Spread jelly or chutney over warm dip.
  4. Sprinkle with coconut mixture and garnish with onion greens.
  5. Serve with apple wedges/celery sticks and crackers.
 This will become one of your favorites over the winter months. Simple, tasty with a hot tangy flavor.

5 comments:

  1. Oh Marg - that sounds delicious!! I'm printing this one for future reference for sure. Such an unusual mix of flavours - can't wait to try this.

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  2. Is the 1 tsp curry supposed to be 1 tsp of curry powder or 1 tsp of curry paste?

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  3. Thank you! I love curry anything. I always put some in my egg salad.

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