2 (8 oz) pkg cream cheese, softened
1 (9 oz) jar mango chutney
1 T curry powder
1/2 tsp dry mustard
1/4 C minced green onions
2 C finely chopped toasted pecans
1/2 C chopped fresh parsley
Process cream cheese, chutney, curry powder and dry mustard in processor still smooth (or blend by hand). Stir in green onions and 1 cup pecans. Cover and chill 24 hours. Shape cheese mixture into two 6-inch logs. Stir together pecans and parsley. Roll logs in pecan mixture. Serve with gingersnaps, sliced apples & assorted crackers.
Discovered this recipe in Southern Living, October 2011. Didn’t have time to make logs, so served as spread on crackers and it was a hit!
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