Mango-Apricot Chutney Spread Recipe

Whenever we go back to Boston to visit family, I always look forward to lobster, old-school pizza, and ice cream. But there's one more thing: the Curry Chutney Apricot Cheese Spread from Wasik's Cheese Shop in my husband's hometown. This recipe is my attempt to recreate it using ingredients that are easy to find. Mix together softened cream cheese, jarred mango chutney, curry powder, and dried apricots into a sweet-savory-creamy spread to put on crackers or fancy up a turkey sandwich. While it's not quite the same as what Wasik's makes, this spread will staunch my cravings until our next trip. (Click "Read More" below for the full recipe.)

MANGO-Apricot CHUTNEY SPREAD

Makes:                 About 1 1/4 cups
Total Time:           Under 5 minutes, 
                                       plus at least 1 hour chilling time
Hands-On Time:  Under 5 minutes

Nice to Know: This dip can be made up to 3 days ahead and 
                                 stored covered in the refrigerator. Let sit out at
                                 room temperature for 30 minutes before serving.

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INGREDIENTS
8 ounces cream cheese, at room temperature
1/4 cup Major Grey's Mango Chutney
1/2 teaspoon curry powder
1/4 cup small-dice dried apricots
Crackers, crostini, or breadsticks, for serving

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INSTRUCTIONS

1. Place the cream cheese, chutney, and curry powder in a medium bowl and mash and stir together with a wooden spoon or rubber spatula until smooth. (Alternatively, use the paddle attachment in a stand mixer or a hand mixer.)
2. Add the apricots and stir to combine. Cover with plastic wrap and refrigerate until the flavors come together, about 1 hour or up to 3 days. To serve, let sit out a room temperature for 30 minutes to soften. Serve with crackers, crostini, or breadsticks.