Curry N' Chutney Cheese Tart
Yield
24 servingsPrep
20 minCook
?Ready
60 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
cream cheese
|
|
| 2 | teaspoons |
curry powder
|
|
| 2 | tablespoons |
sherry
optional |
|
| 8 | ounces |
cheddar cheese
shredded |
|
| 4 | each |
scallions, spring or green onions
thinly sliced |
|
| 9 | ounces |
chutney
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
cream cheese
|
|
| 1E+1 | ml |
curry powder
|
|
| 3E+1 | ml |
sherry
optional |
|
| 231.2 | ml/g |
cheddar cheese
shredded |
|
| 4 | each |
scallions, spring or green onions
thinly sliced |
|
| 260.1 | ml/g |
chutney
|
* |
Directions
Place unwrapped packages of cream cheese in a 2-quart glass measure.
Microwave on medium (50 percent) 2½ minutes.
Blend in curry powder and sherry.
Fold in Cheddar and ¾ of onion; mix well.
Spoon mixture onto serving platter in an 8-inch circle.
Use a spatula to form a tart shape, building up sides while indenting the top surface area to form a well.
Place chutney in blender and purée to uniform mixture.
Pour in "well" area of cheese tart.
Chill until firm.
To serve, garnish top with remaining onion.
Accompany with crackers.
