Josh's Chutney Dip
Yield
1 1/2 cupPrep
10 minCook
0 minReady
10 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
hard boiled |
|
| 3 | ounces |
cream cheese
|
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 1 | tablespoon |
curry powder
|
|
| 1 | dash |
cayenne pepper
|
*
|
| 3 | dashes |
red hot pepper sauce
|
*
|
| ¼ | teaspoon |
celery seeds
|
|
| 2 | tablespoons |
mayonnaise
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 4 | tablespoons |
chutney
chopped fine |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
hard boiled |
|
| 86.7 | ml/g |
cream cheese
|
|
| 15 | ml |
worcestershire sauce
|
|
| 15 | ml |
curry powder
|
|
| 1 | dash |
cayenne pepper
|
*
|
| 3 | dashes |
red hot pepper sauce
|
*
|
| 1.3 | ml |
celery seeds
|
|
| 3E+1 | ml |
mayonnaise
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 6E+1 | ml |
chutney
chopped fine |
* |
Directions
Mash eggs with cheese.
Add other ingredients, adding chutney last.
Chill.
Serve as a dip.
This keeps well in the refrigerator for several weeks.
