Curried Cheese Spread With Chutney
Makes 1 cup spread
1 cup shredded Cheddar cheese
¾ cup low-fat cream cheese
2 teaspoons curry powder (see Tip)
1 cup store-bought chutney or Mixed Fruit Chutney (see previous recipe)
2 scallions, finely chopped
Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
Serve this with crackers or pita bread as an appetizer or snack when your time is short but you want to serve something unusual. If you don't have homemade chutney on hand, store-bought chutney will do.
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1 cup shredded Cheddar cheese
¾ cup low-fat cream cheese
2 teaspoons curry powder (see Tip)
1 cup store-bought chutney or Mixed Fruit Chutney (see previous recipe)
2 scallions, finely chopped
Process the cheeses and curry powder in a food processor until the mixture is smooth.
Spread the mixture in a 6-inch round serving dish. Spread with a layer of chutney, and sprinkle with chopped scallions.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
