Time 20m Yield 4 cups. Number Of Ingredients 9 Steps:
Place the cream cheese, cheddar cheese and curry powder in a small food processor; cover and pulse until blended. , Spread onto a 10-in. round serving platter. Spoon chutney over top; sprinkle with coconut, pecans, green onions and dried currants. Chill until serving. Serve with crackers.
Time 20m Yield 2-1/2 cups. Number Of Ingredients 6 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.
Time 4h10m Number Of Ingredients 7 Steps:
Mix all of the ingredients together in a medium-sized bowl until they are well blended. Spoon the dip into a serving bowl. Cover the bowl with plastic wrap and refrigerate for at least 4 hours before serving. Serve this dip with sturdy crackers, crostini, or small slices of baguette. Makes about 4 cups.
Time 15m Yield 6 serving(s) Number Of Ingredients 10 Steps:
In food processor blend together cream cheese, imperial cheese, and curry powder. Form in a ball on your serving plate and put in fridge for at least an hour, the longer you refrigerate, the more curry flavor you get! Spread chutney on top and sprinkle with the coconut, pecan and currant mixture. serve with apple, celery, crackers and pretzels! Delicious!
Time 15m Number Of Ingredients 9 Steps:
In a bowl with an electric mixer, or the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and cheddar cheese until well combined and fluffy. Add the curry powder and mix in well. Spoon cheese mixture into a 6-inch springform pan or a similar sized dish or bowl. (*You can use any dish that will make the mixture about 1-inch thick). Alternately, you can shape into a 6-inch disc by hand. Cover with plastic wrap and refrigerate at least 2 hours or up to 24 hours, until chilled and firm. Meanwhile, make the topping by combining the topping ingredients and stirring together the ingredients. (*You can use any or all of the topping ingredients you like or have on hand. If you are skipping some, add a bit more of the ones you are using, until you have a thick topping mixture). You can cover and refrigerate separately until ready to serve or use right away. To serve, remove from springform pan, if using. Spoon topping overtop and serve with crackers, apple slices or Naan chips or crisps.
Time 25m Yield 32 Number Of Ingredients 11 Steps:
Beat cream cheese, sour cream, curry powder, salt and ginger in medium bowl with spoon until smooth. Stir in chicken. Spread mixture on flat plate, about 9 to 10 inches in diameter. Arrange bell pepper on cream cheese mixture in star shape. Place raisins and almonds in center. Sprinkle parsley around edge. Serve with apple and pear slices.
Time 10m Yield 20 serving(s) Number Of Ingredients 7 Steps:
Mix together curry powder and cream cheese. Pat softened cream cheese mixture into a 3/4-inch thick pancake shape (approximately 8-inch in diameter) onto a serving plate. Spread chutney evenly over the cream cheese. Sprinkle in even layers: chives, currants, coconut, top off with the chopped peanuts. Serve with crackers (Armenian-style is best).
Time 35m Yield 16 Number Of Ingredients 5 Steps:
Mix cream cheese, chutney, almonds, curry powder, and dry mustard well. Chill for at least 30 minutes before serving.
More about “curry cheese spread recipes”
Yield Makes about 1 1/2 cups Number Of Ingredients 12 Steps:
Whisk together all ingredients except celery, cucumber, and scallion until smooth, then stir in vegetables.
