Curry-Chutney Cheese Mold |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 20 |
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Featuring loads of bacon, green onions and peanuts, this exotic appetizer is a true timesaver due to its make ahead convenience. I include this spread on my cheese platter when giving a party, explains Carmen Courtney from Ashland, Virginia. Ingredients:
3 packages (8 ounces each) cream cheese, softened |
1 cup (8 ounces) sour cream |
3/4 cup real bacon bits |
1/2 cup finely chopped green onion |
2 teaspoons curry powder |
1 cup salted peanuts, finely chopped |
1 cup raisins, finely chopped |
additional ingredients (for each cheese mold): |
1/2 cup chutney |
1/2 cup flaked coconut, toasted |
assorted crackers |
Directions:
1. In a large bowl, combine the cream cheese, sour cream, bacon, onions and curry powder. Fold in peanuts and raisins. Lightly press into two 3-cup freezer dishes coated with cooking spray.
2. Cover and freeze one mold for up to 1 month. Cover and freeze the second mold for at least 1 hour; unmold onto a serving plate. Top with chutney and coconut. Serve with crackers.
3. To use frozen cheese mold: Unmold onto a serving plate; thaw in the refrigerator. Just before serving, top with chutney and coconut. Yield: 2 cheese molds (2-1/2 cups each).
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