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)