Cheese & Chutney Dip Recipe
Nutrition
Cal/Serving: 307Daily Value: 15%
Servings: 6
Vegetarian
| Fat | 23g | 35% |
| Saturated | 13g | 65% |
| Trans | 0g | 0% |
| Carbs | 21g | 7% |
| Fiber | 1g | 2% |
| Sugars | 18g | 0% |
| Protein | 7g | 14% |
| Cholesterol | 69mg | 23% |
| Sodium | 261mg | 11% |
| Calcium | 193mg | 19% |
| Magnesium | 14mg | 3% |
| Potassium | 128mg | 4% |
| Iron | 1mg | 4% |
| Zinc | 1mg | 6% |
| Vitamin A | 810IU | 16% |
| Vitamin C | 2mg | 3% |
| Thiamin (B1) | 0mg | 2% |
| Riboflavin (B2) | 0mg | 9% |
| Niacin (B3) | 0mg | 1% |
| Vitamin B6 | 0mg | 3% |
| Folic Acid (B9) | 13µg | 3% |
| Vitamin B12 | 0µg | 5% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 1mg | 3% |
| Vitamin K | 3µg | 4% |
| Fatty acids, total monounsaturated | 6g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Exclusive from The Daily Meal
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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.
INGREDIENTS
- 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 cup shredded Cheddar cheese
- Crackers, for serving
DIRECTIONS
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.
Recipe Details
Servings: 6Notes and Substitutions:
Special thanks to Mellissa Sevigny of I Breathe I'm Hungry for helping us test this recipe.













































