Norma Koob’s Appetizer with Chutney
Aqua Aerobics regular, Norma Koob, has submitted this delicious appetizer recipe!
up to 2 bricks (pound) of Philly
1 jar, crosse and blackwell’s major grey chutney
scallions, spring or green onions
sliced into small pieces
sliced and toasted (or buy already toasted almonds at trader joe's)
toasted (cook's note: I toasted slightly darker than usual and liked it better)
Mix Curry into cream cheese.
Chill at least 2 hours or as long as 24 hours. Shape into a ball or flatten. (I suggest you flatten it more than I did as it will hold more Chutney and the other ingredients).
Cover the cream cheese with Chutney.
Next, top the Chutney with the remaining ingredients in the order listed.
Hints: 1. Curry. I started with about ¼ teaspoon and added ¼ teaspoon until I had the taste I desired. Do not make the Curry too strong.
Onions, almonds and coconut according to your taste. I would suggest ¼ ½ cup of each. Add these when ready to serve
Serve with Ritz, Pretzel Crackers or other crackers. (Editor's Note: Would be delicious with crisp apple slices, too!)