Our friends Steve & Cindy Robinson gave us this recipie and bring it to many occasions. When I eat it, I feel like swimming with dolphins (I am on the right).
This dip is so good, I am dreaming of it as I type. ENJOY!
Layered Chicken Curry Dip
8oz cream cheese, softened (I use low fat)
1 c. cottage cheese
¼ c. sour cream (I use low fat)
2 tsp. curry powder
½ c. mango chutney
1/3 c. green onions, chopped (save some for garnish)
1/3 c. raisins, chopped (I use dried cranberries instead)
1/3 c. coconut, shredded (I leave this out)
1 c. chicken, cooked and finely diced
½ c salted peanuts, chopped
In a food processor, combine cream cheese, cottage cheese, sour cream and curry powder. Process until smooth. Spread mixture in the bottom of a pie or quiche pan. Top with chutney, green onions, raisins, coconut, chicken and peanuts in that order. Top with remaining green onions for color. Cover and refrigerate 3-4 hours or overnight. Serve with crackers.
Yield—4 cups.
8oz cream cheese, softened (I use low fat)
1 c. cottage cheese
¼ c. sour cream (I use low fat)
2 tsp. curry powder
½ c. mango chutney
1/3 c. green onions, chopped (save some for garnish)
1/3 c. raisins, chopped (I use dried cranberries instead)
1/3 c. coconut, shredded (I leave this out)
1 c. chicken, cooked and finely diced
½ c salted peanuts, chopped
In a food processor, combine cream cheese, cottage cheese, sour cream and curry powder. Process until smooth. Spread mixture in the bottom of a pie or quiche pan. Top with chutney, green onions, raisins, coconut, chicken and peanuts in that order. Top with remaining green onions for color. Cover and refrigerate 3-4 hours or overnight. Serve with crackers.
Yield—4 cups.
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