Warm Curry Chicken Dip
From Pampered Chef Season's Best Recipe Collection Spring/Summer 2006. "This mild, warm dip is a real crowd pleaser and is delicious served with apple slices and celery sticks."
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INGREDIENTS
NutritionDip
- 250g cooked chicken, finely chopped (or use a 350 gr/12 oz can)
- 1⁄4
- 250
- 125
- 1⁄4cup golden raisin
- 1
- 1⁄2teaspoon curry powder
- 1⁄4teaspoon salt
Topping
- 1⁄4cup flaked coconut
- 1⁄4cup sliced almonds
- 1⁄4
-
- 2 -3
- 6stalks celery
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DIRECTIONS
- Preheat oven to 400°F.
- Combine chicken, green onions, cream cheese, mozzarella cheese, raisins, garlic, curry powder and salt. Mix well.
- Spread over bottom of a small (4-cup capacity) casserole dish.
- Bake 18-20 minutes until heated through. Alternatively, the dip can be microwaved on high for 4-5 minutes until heated through.
- Meanwhile, toast coconut and almonds, either in the oven, microwave or in a skillet on the stove top.
- Core and slice apples into wedges. Cut celery into sticks.
- Spread the chutney over the warm dip. Sprinkle with toasted coconut and almonds. Garnish with additional green onions.
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