Wings. Nachos. Fries. Meatballs. Dips.
Tired. Tired. Tired. Tired. Tired.
Don’t get me wrong… I love all of the aforementioned football treats. But they show up week after week on our Gameday tables.
And don’t we want more pigskin lovers? Don’t we deserve a break from the norm?
You’re darn right we do! And so I bring you, an unexpected treat, Indian inspired, and sure to delight the taste buds of your fellow cheering fans.
I love Indian food, in fact, it’s probably my favorite cuisine. So I might be a bit biased when I tell you that I love, love, love, this spread!
It brings everything I love in Indian cooking and jumbles it with cream cheese, and cheddar to bring it back home.
Balance is so important to me in cooking and eating, and this spread is perfectly blended and balanced. The sweetness of the onions, raisins, chutney, and cream cheese is met with the spice from the curry, coriander and ginger and makes a happy little marriage. I love that no ingredient is lost, everyone stands up and makes his or herself known.
Refrigeration time is key in this dish, as you don’t want those spices to be super aggressive and still granulated. It also helps the chutney and raisins to get cozy in their cream cheese bath.
This comes from The Appetizer Bible, a summer Yard Sale find, that has brought me more hours of enjoyment than I should probably admit.
Thinking this would also be a great dip/spread to serve at your Thanksgiving meal.
Substitute low fat cream cheese for the real deal if you’re feeling like the full fat is too indulgent.
I found an awesome sesame cracker to serve this with but Melba Toast, any other cracker, or veggies would do just fine.
Don’t be mad if you eat an entire bowl yourself, you’ve been properly warned!
Chutney Cheese Spread
2 packages (8 ounces each) cream cheese, softened
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
1/2 cup mango chutney
1/4 cup thinly sliced green onions with tops
3 tablespoons golden raisins, chopped
2 cloves garlic, minced
1 to 1-1/2 teaspoons curry powder
3/4 teaspoon ground coriander
1/2 to 3/4 teaspoon ground ginger
1 tablespoon chopped dry-roasted peanuts
Place cream cheese and Cheddar cheese in food processor or blender. Cover; process until smooth. Stir in chutney, green onions, raisins, garlic, curry powder, coriander and ginger to taste. Cover; refrigerate 2 to 3 hours.
Top spread with peanuts. Serve with additional green onions and melba toast, crackers, or veggies, if desired.