Chutney Curry Chicken Spread
A delicious warm dip, courtesy of Peggy.
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8 oz cooked chicken, shredded, or a 9.5 oz can of white chicken meat (drained)
8 oz cream cheese (can use low fat) 2 tbsp chutney 1 tsp curry powder 2 tbsp grated onion 1/4 c mayonnaise dash of pepper 1/4 c slivered almonds |
Mix all ingredients except almonds in a bowl. Transfer to a baking dish and sprinkle almonds on top. Bake at 350° for 15 minutes.
Serve warm with crackers for dipping. |