Curry-Chutney Cheese Mold Recipe

Curry-Chutney Cheese Mold Recipe

  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup sour cream
  • 3/4 cup real bacon bits
  • 1/2 cup finely chopped green onions
  • 2 teaspoons curry powder
  • 1 cup salted peanuts, finely chopped
  • 1 cup raisins, finely chopped
  • ADDITIONAL INGREDIENTS (FOR EACH CHEESE MOLD):
  • 1/2 cup chutney
  • 1/2 cup flaked coconut, toasted
  • Assorted crackers
  1. In a large bowl, combine the cream cheese, sour cream, bacon, onions and curry powder. Fold in peanuts and raisins. Lightly press into two 3-cup freezer dishes coated with nonstick cooking spray.
  2. Cover and freeze one mold for up to 1 month. Cover and freeze the second mold for at least 1 hour; unmold onto a serving plate. Top with chutney and coconut. Serve with crackers.
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