Cheese & Chutney Dip

Cheese & Chutney Dip
Staff Writer

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. 

Notes

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

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. 

Nutrition

Calories per serving:

87 kcal

Daily value:

4%

Servings:

6
  • Carbohydrate, by difference 5 g
  • Protein 4 g
  • Total lipid (fat) 6 g
  • Vitamin A, IU 274 IU
  • Vitamin A, RAE 76 µg
  • Vitamin D 7 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 3 µg
  • Ash 2 g
  • Betaine 1 mg
  • Calcium, Ca 168 mg
  • Carotene, beta 13 µg
  • Cholesterol 19 mg
  • Choline, total 16 mg
  • Fatty acids, total monounsaturated 2 g
  • Fatty acids, total saturated 3 g
  • Fiber, total dietary 1 g
  • Fluoride, F 1 µg
  • Folate, DFE 2 µg
  • Folate, food 2 µg
  • Folate, total 2 µg
  • Iron, Fe 1 mg
  • Lactose 1 g
  • Lutein + zeaxanthin 3 µg
  • Magnesium, Mg 15 mg
  • Phosphorus, P 261 mg
  • Potassium, K 124 mg
  • Proanthocyanidin 4-6mers 1 mg
  • Proanthocyanidin trimers 1 mg
  • Retinol 75 µg
  • Selenium, Se 6 µg
  • Sodium, Na 289 mg
  • Sugars, total 2 g
  • Water 28 g
  • Zinc, Zn 1 mg
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