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Pecan-Chutney Cheese Spread

Hands-on time 20 mins
Total time 20 mins
Yield Makes 2 (6-inch) logs


  • 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

How to Make It

  1. 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.