Chutney Cream Cheese Recipes

Steps:

• In a small bowl, beat cream cheese until smooth; stir in green onions. Spread into a shallow serving dish., Top with chutney; sprinkle with peanuts. Serve with crackers.

Steps:

• Press softened cream cheese into oiled mold of desired shape. (For easy removal, spray mold with cooking spray and line with plastic wrap if desired.) , Unmold on chilled plate. Pour chutney over mold; sprinkle with onions. Ring plate with crackers (buttery crackers are especially good with this appetizer). Serve immediately.

Steps:

• Combine all ingredients except chutney.
• Spoon mixture into a serving bowl and top with chutney.
• Serve with crackers.

Steps:

• Mix cream cheese, chutney, almonds, curry powder, and dry mustard well. Chill for at least 30 minutes before serving.

Steps:

• In medium bowl combine cream cheese and sour cream. Add curry, cayenne and chutney. Stir well to combine and chill. Serve in bowl with potato chips or vegetables.

Steps:

• Preheat oven to 350 degrees. Stack wonton wrappers and, using a 2 1/2-inch round cookie cutter, cut into rounds. Working with 3 rounds at a time (and keeping the remaining covered with a damp towel), spread them out on a work surface; brush one side of each wrapper with oil.
• Tuck rounds into nonstick mini-muffin cups, oiled side up; press down to fit into bottom and sides. Bake until golden brown, 8 to 10 minutes. Cool slightly before removing.
• In a small bowl, mix cream cheese, chutney, and mustard. Spoon about 2 teaspoons cream-cheese mixture into each cup; garnish with chives, if desired, and walnut pieces. Serve.

Steps:

• In a small bowl, beat cream cheese and curry until smooth. Spread in an ungreased 9-in. pie plate. Top with chutney; sprinkle with pecans and bacon. Serve with bread or crackers.

Steps:

• Place block of cream cheese on a serving dish or board. Spoon chutney over cheese. Top with bacon.
• Serve with crisp crackers.

Steps:

• Put slices of bacon into a medium skillet and cook over medium heat, turning occasionally, until crisp, 5 to 8 minutes. Transfer bacon to paper towels to let drain, then crumble and set aside.
• Put butter, cream cheese and cheddar cheese into a medium bowl and mix with a wooden spoon until well combined.
• Transfer cheese mixture to a serving bowl and smooth out top with back of spoon.
• Spread chutney over cheese mixture and scatter bacon and scallions on top.
• Cover with plastic wrap and refrigerate until well chilled, 2-3 hours.
• Allow dip to rest 1 hour at room temperature before serving. Serve with crackers, if you like.

Steps:

• Heat oven to 350°F.
• Mix chutney and cumin until blended. Spoon over cream cheese on baking sheet sprayed with cooking spray.
• Bake 15 min.
• Top with nuts.

Steps:

• Remove fruit chunks from chutney and cut fine.
• Place prepared chutney in medium bowl and add remaining ingredients.
• Mix well.
• Cover and chill one day before serving.
• Serve with thin crackers.

Steps:

• Combine all ingredients except chutney and mix thoroughly.
• Form into a ball; wrap in plastic wrap and refrigerate until firm.
• Just before serving remove from refrigerator and place on a serving platter.
• Pour chutney over ball and spread with a spatula to coat evenly.
• Serve with crackers.

Steps:

• In a saucepan, combine all ingredients; bring to a boil, stirring constantly. Reduce heat; simmer for 15-20 minutes or until apple is tender and mixture thickens. Cool completely. , Store in the refrigerator. Serve over cream cheese with crackers or as a condiment with pork, ham or chicken.

Steps:

• For shortbread:
• Blend blue cheese and butter in processor until creamy. Add flour, cornstarch, salt, and pepper. Using on/off turns, process until mixture resembles coarse meal. Add walnuts and process just until moist clumps form. Gather dough into ball. Flatten into disk. Wrap dough in plastic and refrigerate until firm, about 1 hour.
• Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Roll out dough between sheets of plastic wrap to 1/8- to 1/4-inch thickness. Remove top sheet. Using 2 1/2x1-inch leaf-shaped cookie cutter, cut out leaves. Transfer leaves to prepared baking sheets. Gather dough scraps and reroll; cut out additional leaves. Transfer to prepared baking sheets. Bake until golden brown, about 20 minutes. Transfer leaves to rack and cool. (Can be prepared 3 days ahead. Store in airtight container at room temperature.)
• For roulade:
• Using rolling pin, flatten cream cheese between sheets of plastic wrap; roll into 10x8-inch rectangle. Remove top sheet of plastic wrap. Spread 1/3 cup chutney atop cream cheese rectangle, leaving 1-inch plain border. Sprinkle chutney with 2 tablespoons green onions. Using plastic as aid and starting at 1 long side, roll up cream cheese, jelly-roll style, into log. Gently press remaining green onions onto roulade. Wrap roulade tightly with plastic. Refrigerate until set, at least 2 hours and up to 2 days.
• Place roulade on platter. Surround with shortbread leaves. Top roulade with remaining 1/3 cup chutney and serve.

Steps:

• Combine sugars and water in medium saucepan; bring to a boil.
• Stir in apples; simmer 3 minutes, stirring occasionally.
• Add cranberries and orange rind; cook 10 to 15 minutes or until cranberries are softened and chutney has thickened, stirring occasionally.
• Spoon chutney into tightly covered container; refrigerate up to 2 weeks.
• When ready to serve, cut block of cream cheese into Christmas tree shape, if desired; brush with food color to resemble branches of tree.
• Press nuts onto bottom of tree for"trunk.
• "Remove a few cooked cranberries from chutney for garnish and use to decorate cream cheese tree along with bell pepper cutouts, if desired.
• Serve chutney with crackers.