Curry Cream Cheese Spread Recipes

CURRY CREAM CHEESE SPREAD

Steps:

• Place cream cheese on a serving plate.
• Mix the curry powder with the chutney and pour over the cheese.
• Sprinkle peanuts over the curry.

MANGO CURRY CHEESE SPREAD

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.

CURRY DIP WITH CREAM CHEESE

Steps:

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

CURRY CREAM CHEESE AND CHUTNEY SPREAD

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).

MANGO CURRY DIP

Steps:

• Put the softened cream cheese in a wide bowl and add the green onions and curry powder. Mix well. Add more curry if you like, to suit your taste. Form the cheese mixture into a ball and wrap in plastic wrap. Place in refrigerator for at least two hours or over-night.
• When ready to serve, unwrap the cheese ball and place in the middle of a large serving platter. Push down on the ball lightly to flatten the bottom and have it adhere to the plate. Spoon the mango chutney over the top of the cheese ball and sprinkle the slivered almonds over the chutney.
• Arrange the water crackers around the cheese ball. Let set at room temperature for at least one hour before serving.

CHICKEN CURRY SPREAD

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.

CURRY CHEDDAR CHEESE SPREAD

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!

CURRY ALMOND CHEESE SPREAD

Steps:

• 1. Process cream cheese,chutney,almonds,curry powder and mustard in a food processor until smooth, stopping to scrape down sides. Cover and chill 1 hour.
• 2. Shape the mixture into a round. Chill until ready to serve or up to 4 days. Sprinkle with almonds. Garnish with cranberries.

CURRIED CREAM CHEESE SPREAD (SNAFFLES MOUSSE)

Steps:

• Blend all ingredients in a blender until smooth. Pour through a fine sieve into a 1-quart glass measure, then pour into ramekins.
• Chill, covered, until set, about 8 hours. Serve mousse in ramekins.