CHUTNEY CHEESE BALL
11 ounces cream cheese, softened
3 tablespoons sour cream
¾ cup chopped roasted nuts
4 tablespoons crisp cooked bacon, crumbled (not burned)
4 tablespoons golden raisins
3 teaspoons curry powder
½ cup chutney – our Truffles and Trifles Mango is perfect
1 tablespoon minced onion
¾ cup toasted coconut – I prefer Asian coconut
Preheat oven to 350. Toast coconut until golden brown, about 4 minutes.
Mix all ingredients together, except coconut. Chill for one hour or until firm enough to serve (ask me how to roll in plastic wrap). We will chill in freezer to speed up process.
When ready to serve, roll in toasted coconut. May be prepared one day in advance, except for rolling in coconut.