ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chutney-Glazed Cheese Pâtè

Yield Makes 8 to 10 appetizer servings
Shred your own Cheddar rather than buying preshredded; it's stickier and blends better with the cream cheese.

Ingredients

  • 1 (8-ounce) block sharp Cheddar cheese, shredded
  • 1 (8-ounce) package cream cheese, softened
  • 3 tablespoons dry sherry
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1 (9-ounce) jar mango chutney
  • 3 green onions, sliced
  • Garnishes: cucumber peel, cranberries

How to Make It

  1. Stir together cheeses and next 3 ingredients in a large bowl until blended. Spread mixture evenly into a 4-cup shallow serving dish. Cover and chill 8 hours.

  2. Spread chutney evenly over top of pâtè; sprinkle with green onions. Garnish, if desired.

  3. Chutney-and-Blue Cheese Pâtè : Substitute 1 (3-ounce) package cream cheese and 1 (4-ounce) package blue cheese for sharp Cheddar cheese. Proceed with recipe as directed, substituting cranberry chutney for mango chutney, if desired. Leftovers are great on roast beef sandwiches or burgers.