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Author Notes: I have been making this recipe for years, it's always a huge crowd pleaser at parties. It was passed on to me by my college roommate but it's original inventor was a close friend of her mother's named Virginia Le Fond. My college buds and I always love to giggle about Virginia Le Fond's famous curry dip. —Amy Steigbigel
- 6 ounces cream cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 cup grated cheddar cheese
- 1/2 teaspoon curry powder
- 4 teaspoons sherry
- 1 jar, Crosse & Blackwell Major Grey's Chutney or make from scratch
- 1/2 bunch green onions, chopped
- Blend first six ingredients in a bowl and shape into a ring on small platter or simply place in a festive serving dish. Chill for 15 to 30 minutes.
- Top with chutney and scatter green onions on top. Serve with crudités or crackers.
- This recipe was entered in the contest for Your Best Edible Gift
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.