- Craig Claiborne born (1920)
Cheese & Chutney Dip
- 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.