Pecan-Chutney Cheese Spread

Southern Living
Makes 2 (6-inch) logs


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2 (8-oz.) packages cream cheese, softened
1 (9-oz.) jar mango chutney
1 tablespoon curry powder
1/2 teaspoon dry mustard
1/4 cup minced green onions
1 cup finely chopped toasted pecans
1 cup toasted sweetened flaked coconut
1 cup chopped toasted pecans
1/2 cup chopped fresh parsley


Hands-on: 20 Minutes
Total: 20 Minutes

Process cream cheese, mango chutney, curry powder, and dry mustard in a food processor until smooth, stopping to scrape down sides as needed. Stir in green onions, 1 cup pecans, and coconut. Transfer to a large bowl; cover and chill 24 hours. Shape cheese mixture into 2 (6-inch) logs. Stir together 1 cup chopped toasted pecans and parsley in a shallow dish; roll logs in pecan mixture. Serve with gingersnaps, sliced Gala apples and Bartlett pears, and assorted crackers.

Created date

September 2011