Mango Cream Dip

Two ingredients, one bowl, and you’ve got a dip that people will swear took way more effort. Softened cream cheese beaten smooth, then blended with mango chutney until the sweet, spiced chunks are swirled throughout.

The chutney does all the flavor work here. It brings sweetness from the mango, warmth from the spices, and a vinegary tang that keeps the cream cheese from being flat. Different brands of chutney vary wildly in sweetness and heat, so taste as you go.

Chill it for at least an hour before serving. The cold firms up the cream cheese and lets the chutney flavors meld into the base instead of sitting on top of it. Serve with crackers, naan chips, apple slices, or use it as a spread on grilled chicken wraps.

Kitchen Tips

• Beat the cream cheese on its own first until smooth. Adding chutney to lumpy cream cheese just hides the lumps in sweetness.
• If your chutney has large mango pieces, chop them smaller before mixing in. You want every scoop to get some fruit, not one giant chunk in one bite.
• This keeps in the fridge for up to a week, making it a solid make-ahead appetizer.