Here’s an easy and delicious recipe served by Amy during our last book club get together. Julie and Susie stood over the plate fighting over who could scoop it up faster. So yummy!
1 carton (8 oz) whipped cream cheese
3/4 cup shredded sharp cheddar cheese
1 tsp. curry powder
1 bottle (9 oz) mango chutney
1/2 cup flaked coconut (I omitted this)
1/3 cup chopped pecans, toasted
2 green onions, chopped
1/4 cup dried currants
(I’m thinking a little bacon on this might be good?! You can never go wrong with bacon, right?!)
Mix the cream cheese, cheddar cheese and curry powder until blended. Spread onto a 10-inch round serving platter. Spoon chutney over top; sprinkle with coconut, pecans, green onions and dried currants. Chill until serving.
This curry-based recipe with exotic flavors would make a great addition to discussions about A Cutting for Stone by Abraham Verghese, The Bolter by Frances Osborne, and Unaccustomed Earth by Jhumpa Lahiri.