Chutney Cream Cheese with Gingersnaps

I have not seen a recipe like this in donkeys’ years. It’s super simple, but has a lot of flavor, if, and that’s a big if, you like these kinds of flavors. To me these are great, and underused, flavors and while the MotH and the Boy both tried this, it was largely left to me to finish. Gee, rough job. I will go out on a limb and say this is not breakfast food though. Afternoon snack, especially with some hot tea, was just lovely.

D&D_2663

16 ounces cream cheese, softened
1⁄2 cup chopped chutney
2 Tbs sultanas (the pretty raisins)
2 teaspoons curry powder
1⁄2 teaspoon dry mustard

Mix softened cream cheese with curry powder and mustard. add the chutney and mix together well. Place in fridge at least 3 hours or overnight.

Serve with gingersnaps.

Source: Genius Kitchen

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