Cranberry Chutney Cream Cheese Dip

By Hklbrries

Note that the recipe makes 2 cups of the chutney while the dip uses only 1/2 cup. Refrigerate leftover chutney. Serve with celery sticks, endive spears, blanched slices of fennel bub or strawberries and apple slices.

Ingredients

• Cranberry Chutney:
• 1 (12 ounce) bag fresh cranberries, picked over for stems
• 1/4 cup orange juice
• 1 to 2 fresh jalapeno or canned chipotle chilies in adobo sauce, minced
• 1/2 cup firmly packed light brown sugar
• 1/2 tsp kosher salt
• Grated zest of 1 well-washed lime
• Grated zest of 1 well-washed orange
• 3/4 cup pecans or walnuts, toasted and coarsely chopped
• Dip:
• 1 (8 ounce) package cream cheese, at room temperature
• 1 1/4 cups Cranberry Chutney (see above)
• 1 tsp curry powder
• 1 scallion (white and green parts), finely chopped for garnish

Preparation

Step 1

Cranberry Chutney: Place cranberries, orange juice, chilies and brown sugar in a medium size nonreactive saucepan and cook over medium high heat until the cranberries are soft and have absorbed all the liquid, about 10 minutes. Set aside to cool then stir in the salt, zests and nuts. Use immediately or cover and refrigerate for up to 2 weeks.

Dip: Place the cream cheese in a small mixing bowl and mash with a fork. Gradually add the chutney and curry powder and mash until well incorporated. Transfer to a serving bowl and serve immediately, garnished with the scallion, or cover and refrigerate for up to 2 days. If refrigerated, let come to room temperature before serving, if desired.