Curried Cream Cheese And Chutney Party Sandwiches Recipes

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CURRIED CREAM CHEESE AND CHUTNEY PARTY SANDWICHES



Curried Cream Cheese and Chutney Party Sandwiches image

Make and share this Curried Cream Cheese and Chutney Party Sandwiches recipe from Food.com.

Provided by kyle martin

Categories     Spreads

Time 10m

Yield 24 appetizers, 24 serving(s)

Number Of Ingredients 9

1 (8 ounce) package cream cheese, softened
1/2 cup butter or 1/2 cup margarine, softened
1/4 cup whipping cream
2 teaspoons curry powder
1 clove garlic, pressed
1/2 cup chutney, finely chopped
1 1/2 cups pecans, finely chopped,toasted,and divided
1 (16 ounce) loaf very thin sliced white bread
1/2 cup butter, softened

Steps:

  • Beat cream cheese, butter, and whipping cream at medium speed with an electric mixer until creamy.
  • Add curry powder, garlic, chutney, and 1 cup pecans, beating until blended Spread cheese mixture on half of bread slices; cover with remaining bread slices.
  • Trim crusts, and cut sandwiches in half diagonally.
  • Spread outside edges of bread with butter, and roll in remaining chopped pecans.
  • Serve immediately, or store, covered with damp paper towels, in an airtight container in refrigerator.

Nutrition Facts : Calories 207.8, Fat 17.4, SaturatedFat 8.1, Cholesterol 34.1, Sodium 213.2, Carbohydrate 11.1, Fiber 1.2, Sugar 1.1, Protein 3

CURRIED CHUTNEY CHEESE SPREAD



Curried Chutney Cheese Spread image

It's impossible to stop eating this distinctive spread once you start. I like it because it's an eye-catching dish to serve, and it has an intriguing blend of flavors and textures. People have fun guessing the ingredients.

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield about 5 cups.

Number Of Ingredients 12

2 packages (8 ounces each) cream cheese, cubed
2 cups shredded cheddar cheese
1/3 cup apple juice
2 tablespoons Worcestershire sauce
2 teaspoons vanilla extract
1 teaspoon curry powder
1/2 teaspoon salt
1 jar (9 ounces) mango chutney
1/2 cup chopped green onions
1/2 cup sweetened shredded coconut
1/2 cup finely chopped unsalted peanuts
Assorted crackers

Steps:

  • In a blender or food processor, combine the first seven ingredients. Cover and process until smooth. Spread into a 1/2-in.-thick circle on a 10-in. serving plate. Cover and refrigerate. Just before serving, spread chutney over cheese mixture. Sprinkle with onions, coconut and peanuts. Serve with crackers.

Nutrition Facts :

CURRY DIP WITH CREAM CHEESE



Curry Dip with Cream Cheese image

Easy and delicious dip! The sweetness of the Major Grey's and the spice of the curry and mustard combine well with cream cheese, and this dip is always a hit at gatherings. Serve with crackers, stuffed dates, or celery. Our favorite dipper is Fritos®.

Provided by TWheeler

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 35m

Yield 16

Number Of Ingredients 5

2 (8 ounce) packages cream cheese, softened
½ cup Major Grey chutney
½ cup chopped roasted almonds
1 teaspoon curry powder
½ teaspoon dry mustard

Steps:

  • Mix cream cheese, chutney, almonds, curry powder, and dry mustard well. Chill for at least 30 minutes before serving.

Nutrition Facts : Calories 137.4 calories, Carbohydrate 5.1 g, Cholesterol 30.8 mg, Fat 12.1 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 6.3 g, Sodium 84.6 mg, Sugar 3.2 g

CHUTNEY-TOPPED CREAM CHEESE SPREAD



Chutney-Topped Cream Cheese Spread image

I've had the pleasure of introducing many of my friends and family to chutney, that sweet and savory fruit sauce. Make the spread even faster by using chive-flavored whipped cream cheese. -Michelle Torkelson, Ham Lake, Minnesota

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 1-3/4 cups.

Number Of Ingredients 5

1 package (8 ounces) cream cheese, softened
3 green onions, chopped
3/4 cup chutney
1/4 cup chopped salted peanuts
Assorted crackers

Steps:

  • In a small bowl, beat cream cheese until smooth; stir in green onions. Spread into a shallow serving dish., Top with chutney; sprinkle with peanuts. Serve with crackers.

Nutrition Facts :

CHEDDAR CHUTNEY TEA SANDWICHES



Cheddar Chutney Tea Sandwiches image

Categories     Sandwich     No-Cook     Vegetarian     Quick & Easy     Lunch     Mayonnaise     Cheddar     Cream Cheese     Chill     Sour Cream     Cilantro     Gourmet

Yield Makes 24 tea sandwiches

Number Of Ingredients 7

a 9-ounce jar Major Grey's chutney (about 1/2 cup), pieces chopped
1/2 pound sharp Cheddar cheese (preferably white), grated coarse (about 2 cups)
1/2 cup sour cream
3 ounces cream cheese, softened
12 very thin slices homemade-type whole-wheat bread
1/2 cup minced fresh coriander leaves
1/3 cup mayonnaise

Steps:

  • In a bowl stir together chutney, Cheddar, sour cream, cream cheese, and salt and pepper to taste until combined well.
  • Make 6 sandwiches with filling and bread, pressing together gently. With a 1 1/2-inch round cutter cut 4 rounds from each sandwich.
  • Put coriander on a small plate and spread edges of rounds with mayonnaise to coat well. Roll edges in coriander. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.

CURRIED CREAM CHEESE AND VEGETABLE SPIRALS



Curried Cream Cheese and Vegetable Spirals image

Make and share this Curried Cream Cheese and Vegetable Spirals recipe from Food.com.

Provided by William Uncle Bill

Categories     Onions

Time 25m

Yield 32-40 serving(s)

Number Of Ingredients 11

1 teaspoon extra virgin olive oil
1 medium carrot, coarsely grated
1 small sweet red pepper, seeded and finely chopped
1 small onion, very finely chopped
1 large garlic clove, minced
1 teaspoon curry powder (to taste)
1/3 cup chopped fresh coriander or 1/3 cup parsley
1 tablespoon lemon juice, freshly squeezed
1/2 teaspoon salt
8 ounces cream cheese, softened
4 large whole wheat tortillas

Steps:

  • In a large frying pan, heat oil.
  • Add carrot, red pepper, onion, garlic and curry powder and cook until softened, about 3 to 5 minutes.
  • Remove from heat.
  • Stir in coriander, lemon juice and salt; let cool slightly.
  • In a mixing bowl, stir cream cheese until creamy, using a wooden spoon.
  • Stir in vegetable mixture and mix well.
  • Lay tortillas out on a work surface.
  • Spread each tortilla with the cream cheese mixture.
  • Roll up tightly, pressing firmly to seal.
  • Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
  • To serve, trim ends of rolls, then cut each roll on a diagonal into 8 to 10 slices.
  • Serve chilled.

Nutrition Facts : Calories 28.8, Fat 2.6, SaturatedFat 1.6, Cholesterol 7.8, Sodium 58.9, Carbohydrate 0.8, Fiber 0.2, Sugar 0.3, Protein 0.6

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