Curried Chutney Dip

by Karin Calloway If you serve this dip to those who think they don’t like curry, they'll quickly change their minds. The creamy dip is flavored with standard “American” curry powder along with mango chutney for far-away flavor. Crystallized ginger adds a spicy-sweet flavor and cashews add crunch. The dip is delicious with Sesame Crisps (see recipe on this site), but also is surprisingly good served with Fritos corn chips. Leftover dip is delicious spread on flour tortillas and sliced into pinwheels or used as a filling for finger sandwiches. 1 8-ounce packages regular or reduced-fat cream cheese, softened 8 ounces (1 cup) regular or reduced-fat sour cream 1 tablespoon standard “American” curry powder 1 teaspoon garlic powder 1 10-ounce jar regular or hot mango chutney 1 5.25-ounce can crushed pineapple, drained well 2 ounces crystallized ginger, (about 1/3 cup) chopped 1 cup roasted and salted cashews, chopped Beat cream cheese and sour cream together until smooth. Add curry and garlic powders and beat until well combined. Fold in remaining ingredients, cover and chill until ready to serve. Makes 3 cups.

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