CURRY ALMOND CHICKEN DIP
1 package (8 ounces) cream cheese, softened
4 1/2 to 5 ounces mango chutney
1/2 cup slivered almonds, toasted
2 teaspoons curry powder, or more to taste
1/2 teaspoon dry mustard
Place ingredients in bowl of food processor, and blend until smooth, stopping to scrape down sides. Place in bowl, cover and chill for at least an hour. Serve with thinly sliced Asian pears or crackers.
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