Cheese Dip with Mango Chutney is an easy party appetizer with tons of flavor. So easy to make and people always rave about it.
I have been asked for this recipe so many times. It’s definitely not your average cheese spread.
A buttery cream cheese layer flavored with a little curry powder and some shredded white cheddar cheese is covered with mango chutney and topped with buttered pecans, crispy bacon, and sliced green onions. Serve with crackers and you have a cheesy, sweet and spicy party appetizer.
Ingredients Needed For Cheese Dip With Mango Chutney
- Salted Butter– If you only have unsalted butter, add a pinch or two of salt.
- Cream Cheese– full-fat gives the best flavor but you can use reduced-fat.
- Curry Powder– complements the mango chutney wonderfully and adds a little flavor to the cheese spread.
- Shredded White Cheddar Cheese– finely shred it on the small holes of a box grater so that it mixes well with the butter and cream cheese.
- Mango Chutney– I typically use Major Grey’s Chutney but recently tried Patak’s and liked it as well. Adds lots of sweetness and spice.
- Pecans– you can substitute with walnuts or almonds, but I love how buttery pecans get when they are toasted in a little butter.
- Bacon– adds some saltiness.
- Green Onions– just use the green parts.
Recipe Tips
Watch the pecans carefully when you toast them. They burn quickly.
Don’t like mango chutney? You can use any flavor of chutney or even preserves. Strawberry preserves would be wonderful.
Make Ahead
The cheese layer can be made up to 24 hours in advance and you can go ahead and spread the mango chutney on top. I recommend adding the bacon, pecans, and green onion as close to serving as possible.
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Cheese Dip with Mango Chutney
Equipment
Ingredients
- 1/2 cup salted butter, softened
- 8 ounces cream cheese, softened
- 1/2 teaspoon curry powder
- 1 1/2 cups finely grated white cheddar cheese
- 3/4 cup mango chutney
- 1 tablespoon salted butter
- 1/2 cup chopped pecans
- 5 slices bacon, cooked and crumbled
- 2 green onions, sliced
Instructions
- In a large bowl, beat butter, cream cheese, and curry powder with a hand-held electric mixer until smooth.
- Add the cheddar cheese and mix it in.Spread mixture in the bottom of a wide-mouth bowl.
- Spread mango chutney on top. Cover with plastic wrap and refrigerate at least 1 hour.
- In a small nonstick skillet, melt butter over medium heat. Add pecans and cook for a few minutes to toast. Stir them often so they don't burn. Season with a little salt and let cool.
- To serve, sprinkle pecans, bacon, and green onions on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
