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Cheese & Chutney Dip Recipe

Nutrition

Cal/Serving: 307
Daily Value: 15%
Servings: 6

Vegetarian
Fat23g35%
Saturated13g65%
Trans0g0%
Carbs21g7%
Fiber1g2%
Sugars18g0%
Protein7g14%
Cholesterol69mg23%
Sodium261mg11%
Calcium193mg19%
Magnesium14mg3%
Potassium128mg4%
Iron1mg4%
Zinc1mg6%
Vitamin A810IU16%
Vitamin C2mg3%
Thiamin (B1)0mg2%
Riboflavin (B2)0mg9%
Niacin (B3)0mg1%
Vitamin B60mg3%
Folic Acid (B9)13µg3%
Vitamin B120µg5%
Vitamin D0µg0%
Vitamin E1mg3%
Vitamin K3µg4%
Fatty acids, total monounsaturated6g0%
Fatty acids, total polyunsaturated1g0%
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Mellissa Sevigny

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. 

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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: 6

Notes and Substitutions:

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