Ginger Curry Dip with Mango Chutney
Print recipe| Serves | 3 cups |
| Inspiration | Best of Bridge |
Ingredients
- 1 8 oz (250 gm) pkg plain cream cheese (softened to room temperature)
- 1/2 cup dairy sour cream
- 1 cup mango chutney (may need to be drained and chopped)
- 1 Tsp curry powder
- 3 Pieces candied ginger (finely chopped)
- 1/2 cup salted cashews (chopped)
Directions
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Mince the crystallized ginger.  | |
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Add the ginger to the cream cheese, sour cream, curry and mango chutney. Cream ingredients together. Make several hours ahead, cover and refrigerate.  | |
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To chop the nuts, add them to a zip lock bag and roll over them with a rolling pin.  | |
| Mix in nuts just before serving (saving some to sprinkle on top). Serve at room temperature with crackers, sliced cucumber, sliced zucchini. | |