- 8 ounces cream cheese, chilled
- 1/4 cup mango chutney, large pieces minced
- 1/4 cup thinly sliced scallions
- 1/3 cup raw hulled pumpkin seeds
- Pinch of salt
- calories 150
- fat 12 g
- satfat 7 g
- protein 3 g
- carbohydrate 9 g
- fiber 0.0 g
- cholesterol 31 mg
- sodium 276 mg
How to Make It
Place cream cheese between 2 sheets of plastic wrap and gently roll out to a 9-by-6-inch rectangle. Place in refrigerator for 1 hour.
Remove top sheet of plastic and spread chutney over cheese, leaving a 1-inch border on one of the long sides. Scatter scallions on top.
Using plastic wrap, roll up cream cheese into a log, with plain border at end. Cover tightly with plastic and chill for at least 8 hours or up to 2 days.
Place a small skillet over medium heat to warm. Add pumpkin seeds and salt, then toast, shaking pan often, until seeds are fragrant, about 3 minutes. Immediately transfer seeds to a bowl to cool. When cool, roughly chop.
When ready to serve, unwrap cheese and gently press chopped pumpkin seeds all over outside. Serve with crackers, if desired.