Curry-Chutney Cheese Ball
- 8 oz. cream cheese
- 1 teaspoon curry
- ½ - 9 oz. jar of Chutney (I use Major Grey’s and use as much as I want – usually the whole thing)
1/ cup toasted almond bits, chopped fine – I use one of the little bags and I don’t chop them – I use the slivered almonds
Mix curry into softened cream cheese. Form into ball and refrigerate. Cut big pieces of chutney in half (I just pour out of the bottle). When ready to serve place curry-cheese ball on a plate, pour chutney over it. Ball may also be rolled in finely ground almonds, if desired (I just sprinkle the toasted almonds over the ball covered in chutney). I also let the ball sit out of the refrigerator for a few hours before serving – curry taste is enhanced when warmer.
- Serves 12