Easy, delicious, this cheese spread recipe has a touch of curry powder and is topped with mango chutney, dressed up with raisins, dried cranberries, nuts and green onion.
1/2teaspoonsmild curry powder, or *see Note 3 below
Topping for a 6-inch round (*see Note 1 below):
3/4cupmango chutney, or *see Note 2 below
1/4green onion, green part only, diced
1/4cupcurrants and/or raisins
1/4cupdried cranberries
1/4cuppecans and/or walnuts, chopped
Shredded coconut, optional, to taste
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Instructions
In a bowl with an electric mixer, or the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and cheddar cheese until well combined and fluffy. Add the curry powder and mix in well.
Spoon cheese mixture into a 6-inch springform pan or a similar sized dish or bowl. (*You can use any dish that will make the mixture about 1-inch thick). Alternately, you can shape into a 6-inch disc by hand. Cover with plastic wrap and refrigerate at least 2 hours or up to 24 hours, until chilled and firm.
Meanwhile, make the topping by combining the topping ingredients and stirring together the ingredients. (*You can use any or all of the topping ingredients you like or have on hand. If you are skipping some, add a bit more of the ones you are using, until you have a thick topping mixture). You can cover and refrigerate separately until ready to serve or use right away.
To serve, remove from springform pan, if using. Spoon topping overtop and serve with crackers, apple slices or Naan chips or crisps.
Notes
1. The topping amounts will be sufficient for topping a roughly 6-inch round. If you are using a pie plate or something wider, you may need to increase the topping amount.2. You can substitute Major Grey's Chutney, Peach Chutney or even Apricot Jam for the Mango Chutney.3. You can also use any Indian style curry paste instead of the powder. You may need to use a bit more of the paste. Alternately, if you would prefer not to have any curry flavour, simply omit.