Cheese & Chutney Dip

Mellissa Sevigny


  • One  8-ounce package cream cheese, softened
  • 1/2 Cup  sour cream
  • 1/2 Cup  chutney
  • 3 Teaspoons  curry powder
  • 1 Teaspoon  garlic powder
  • 3/4 Cups  shredded Cheddar cheese
  •   Crackers, for serving

Chutney's use in the United States dates back to before the 20th century and it was a culinary gift brought from India. Immediately after its arrival in the States, the sweet, tangy condiment became a hit when paired with cheese, as we can see in many historical canapés recipes. As soon as dips became popular, creating a bowl to pair with some buttery crackers was a no-brainer. 


Preheat the oven to 350 degrees.

In a medium-sized bowl, mix together the first 5 ingredients. Spread the mixture into a greased baking dish and top with the Cheddar cheese. Bake in the oven until the top is golden brown and bubbly, about 15-20 minutes. 


Special thanks to Mellissa Sevigny of I Breathe I'm Hungry for helping us test this recipe.


Calories per serving:

361 calories

Dietary restrictions:

Kidney Friendly, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added

Daily value:



  • Fat 163g 251%
  • Carbs 127g 42%
  • Saturated 93g 463%
  • Fiber 5g 18%
  • Trans 2g
  • Sugars 107g
  • Protein 62g 123%
  • Cholesterol 496mg 165%
  • Sodium 2,155mg 90%
  • Calcium 1,679mg 168%
  • Magnesium 102mg 26%
  • Potassium 781mg 22%
  • Iron 3mg 16%
  • Zinc 8mg 55%
  • Phosphorus 1,280mg 183%
  • Vitamin A 5,628IU 113%
  • Vitamin C 9mg 15%
  • Thiamin (B1) 0mg 11%
  • Riboflavin (B2) 1mg 78%
  • Niacin (B3) 1mg 4%
  • Vitamin B6 0mg 16%
  • Folic Acid (B9) 100µg 25%
  • Vitamin B12 2µg 42%
  • Vitamin D 3µg 1%
  • Vitamin E 4mg 21%
  • Vitamin K 20µg 25%
  • Fatty acids, total monounsaturated 41g
  • Fatty acids, total polyunsaturated 7g
See detailed nutritional info Have a question about nutritional data? Let us know.

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