In one of my most recent releases, Home for the Honeymoon (found in the Let’s Get Naughty Limited Edition Romance Anthology), my hero and heroine (Jacob and Clara Mosby) have a Christmas Eve wedding… in the middle of a snowstorm. So this month I’m sharing recipes from the wedding reception that occurred in the tiny town of Kingsmill, Virginia, deep in the Shenandoah Mountains, during the worst blizzard in twenty years.
Today we’re serving a chutney & cream cheese appetizer. This recipe, which comes from my mother, combines cream cheese and your favorite chutney. It’s a flexible recipe that can be served in a bowl or as a cheese ball. I like to offer this appetizer with crackers or slices of French bread. And if you don’t want to add the nuts, you can leave them out. This app is super easy to make and can be made at the last minute. I hope you enjoy it!
The Hungry {Romance} Writer: Chutney Dip
Ingredients
- 8 ounces cream cheese (room temperature)
- 1/4 cup Major Grey’s Mango Chutney
- 1/2 teaspoon curry powder
- 1/4 cup dried apricots diced into 1/4 inch pieces
- 1/2 cup chopped nuts (walnuts, pecans, or almonds)
Instructions
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In a small bowl, stir the softened cream cheese with a fork to make sure it is soft and spreadable and has no lumps.
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Stir in the mango chutney and the curry powder. Mix until well blended.
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Stir in the dried apricots until blended.
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Serve in a small bowl and top with the chopped nuts. Or form into a round ball and roll the ball in the chopped nuts. Serve on a platter with crackers or baguette slices. Sometimes I will cover the round ball with roasted almond slices, but it depends if there are any nut allergies among my guests.
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Cover with plastic wrap and chill until ready to serve. I like to let this sit out at least 20 minutes before serving so it's soft enough to spread.
