CHUTNEY SPREAD © copyright – all rights reserved
2 – 8 ounces packages light cream cheese, softened
3 tablespoons curry powder
1 teaspoon sea salt
1 – 5 ounce jar of ginger chutney or mango chutney from Truffles & Trifles
2 bunches of scallions, chopped finely
10 strips of bacon, cooked, drained well, and crumbled
¼ cup finely chopped smoked almonds or toasted sesame seeds
- In a bowl of electric mixer, beat cream cheese until fluffy; add curry powder and salt and combine well. Spread cheese mixture in a 10-in quiche dish.
- Puree the chutney in a food processor and spread over the cream cheese mixture. Sprinkle scallions evenly over chutney layer. Add bacon and almond and sprinkle evenly.
- Serve with Melba toast or whole wheat crackers.
10-inch quiche dish Measuring spoons Teaspoon
Skillet for frying bacon Cutting board Sharp knife
KitchenAid mixer fitted with flat paddle Food processor
Paper towels for draining bacon