Chutney Curry Chicken Spread
A delicious warm dip, courtesy of Peggy.
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.