Ginger Curry Dip with Mango Chutney

Ginger Curry Dip with Mango Chutney

How refreshing to serve a dip that goes well with both crackers and vegetables. 

Ginger Curry Dip with Mango Chutney calls for chopped cashews, but I have made it without the nuts for people with allergies and it works just as well. The cashews add a nice crunch to the dip, but it is the combination of the crystallized ginger and curry powder that give this dip it’s nice fresh taste.

Serve it with crackers, sliced cucumber and sliced zucchini and wait for the rave reviews!

Ginger Curry Dip with Mango Chutney

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

Mince the crystallized ginger.
Ginger Curry Dip with Mango Chutney - crystallized ginger
Add the ginger to the cream cheese, sour cream, curry and mango chutney. Cream ingredients together. Make several hours ahead, cover and refrigerate.
Ginger Curry Dip with Mango Chutney
To chop the nuts, add them to a zip lock bag and roll over them with a rolling pin.
Ginger Curry Dip with Mango Chutney - chopping the nuts
Mix in nuts just before serving (saving some to sprinkle on top). Serve at room temperature with crackers, sliced cucumber, sliced zucchini.

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