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Hot Curry Dip



It's the season when 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 teaspoon curry
  • 1/4 teaspoon 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 into 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 a 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. This looks delicious Marg!

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  2. It is delicious. I can attest to that!

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

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

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