Chutney Cheese Dip

Name: Chutney Cheese Dip
Prep time: 20 min
Total time: 20 min
Ingredients: 3 ounces PHILADELPHIA Cream Cheese (cut into 1 inch chunks); 2 ounces about 1/2 cup finely grated sharp cheddar cheese; 1-1/2 ounces about 1/4 cup crumbled blue cheese; 1 tablespoon butter; 1/3 cup mango chutney (mango preserves or date-mango preserves); 1/4 cup finely chopped toasted almonds; 2 scallions (chopped); 1 teaspoon finely chopped fresh ginger; 1/8 teaspoon cayenne pepper; 3 tablespoons milk

Ronnie Fein • Mar 9, 2015 (Updated: Aug 20, 2019)Comment Jump to Recipe

chutney cheese dip recipe — chutney cheese dip

Dress up your cream cheese with some chutney, blue cheese and toasted almonds, your veggies never tasted this good.

Chutney Cheese Dip

Prep Time 20

Total Time 20

Print Recipe Pin Recipe

Servings

Ingredients

3 ounces PHILADELPHIA Cream Cheese cut into 1 inch chunks
2 ounces about 1/2 cup finely grated sharp cheddar cheese
1-1/2 ounces about 1/4 cup crumbled blue cheese
1 tablespoon butter
1/3 cup mango chutney mango preserves or date-mango preserves
1/4 cup finely chopped toasted almonds
2 scallions chopped
1 teaspoon finely chopped fresh ginger
1/8 teaspoon cayenne pepper
3 tablespoons milk

Instructions

Place the cream cheese, cheddar cheese, blue cheese, butter, chutney, toasted almonds, scallions, ginger, and cayenne pepper in a food processor. Process until well blended and a uniform color. Add the milk and process to blend completely. Use as a dip with chips or crudités.

Category: Recipes

Holidays: PassoverPurim

Diets: DairyGluten FreeHealthyLow Carb

About Ronnie Fein

Ronnie Fein gave up a fast-track, high-pay job as an associate at a major Wall
Street law firm to become a freelance food and lifestyle writer. She never looked
back, no regrets. Over the years she has written for the food sections of daily
newspapers including Newsday, The Connecticut Post, Stamford Advocate and
Greenwich Time, and for numerous publications including the New Jewish Voice,
Connecticut Bride, Connecticut Magazine, Jewish Woman Magazine, Westport
and Greenwich Magazines, Consumer’s Digest, New Canaan Advertiser and
others. She writes for on-line sites including The Jewish Week and JoyofKosher.
She has her own food blog, called Kitchen Vignettes, at www.ronniefein.com and
has been a guest blogger at Kveller.com, Koshereye.com,
ThisAmericanBite.com, KosherLikeMe.com, BeyondBubbe.com and
Culinate.com.
Ronnie is the author of four cookbooks: The Complete Idiot’s Guide to Cooking
Basics, The Complete Idiot’s Guide to American Cooking, Hip Kosher, and The
Modern Kosher Kitchen. She was also a contributing editor to The New Cook’s
Catalogue, the 25th anniversary edition of the James Beard original.
Ronnie gives cooking demonstrations for large groups and operates the Ronnie
Fein School of Creative Cooking in Stamford, Connecticut, where she lives with
her husband. She has two married daughters and five grandchildren.