2 (8 oz) pkg cream cheese, softened
1 (9 oz) jar mango chutney (find with gourmet jellies)
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.
I skip making logs and serve as a dip surrounded by thin gingersnaps, apples and gluten free crackers! Served for Bunco and it was a hit!
From Carol's Kitchen 