Sunday, January 1, 2012

Morroccan Dip

Here is the Mango Curry dip from the MGCC site. I changed it up a bit, but the idea is generally the same. I used full fat cream cheese, light sour cream, regular raisins, and spiced apricot jam in place of the chutney which I could not find in walmart (maybe fred meyer has it though?) Either way this recipe is a keeper for us. Even Gabe who claims to despise Indian food quite liked this and we at half a plate together watching Casablanca. Try'll like it!


  • 8 oz. cream cheese 
  • 2 Tablespoons sour cream I used 4T because it was still really thick after just 2T
  • 1 tablespoon curry powder Looks like they use yellow curry, but I used red curry powder, and closer to 2T
  • 2/3 cups mango chutney 
  • 1/3 cup chopped green onions
  • 1/3 cup golden raisins 
  • 1/3 cup pecans, chopped

  1. Mix cream cheese, sour cream and curry powder together until well blended.  
  2. Spread over bottom of serving dish.
  3. Spread mango chutney over cream cheese mixture.
  4. Combine green onions, raisins and chopped pecans and sprinkle over chutney.
  5. Serve with crackers.
Note ~ Mango chutney can be found in the 'Asian foods' section at the grocery store.

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