|
Cranberry Chutney Cream Cheese Dip
Creamy, rich, sweet, and spicy, this is a great dip for
the customary lineup of vegetable diipers, as well as for
fruit. I have included here the greatest-ever recipe for
cranberry chutney, created by my longtime friend and
editor Sydny Miner.
Sydny Miner’s Cranberry Chutney
Makes 2 cups
-
One 12-ounce bag fresh cranberries (3 cups), picked over
for stems
-
1/4 cup orange juice
-
1 to 2 fresh jalapeño or canned chipotle chiles in adobo
sauce, minced
-
1/2 cup firmly packed light brown sugar
-
1/2 teaspoon kosher salt
-
Grated zest of 1 well-washed lime
-
Grated zest of 1 well-washed orange
-
3/4 cup pecans or walnuts, toasted and coarsely chopped
Dip
Makes 1 to 1 1/2 cups
-
One 8-ounce package cream cheese, at room temperature,
or 1 cup Yogurt Cheese (page 16)
-
1/2 cup cranberry chutney
-
1 teaspoon curry powder
-
1 scallion (white and green parts), finely chopped, for
garnish
To make the chutney, place the cranberries, orange juice,
chiles, and brown sugar in a medium-size nonreactive
saucepan and cook over medium-high heat until the
cranberries are soft and have absorbed all the liquid,
about 10 minutes. Set aside to cool, then stir in the
salt, zests, and nuts. Use immediately, or cover and
refrigerate for up to 2 weeks.
To make the dip, place the cream cheese in a small mixing
bowl and mash with a fork. Gradually add the chutney and
curry powder and mash until well incorporated.
Transfer to a serving bowl and serve immediately,
garnished with the scallion, or cover and refrigerate for
up to 3 days. If refrigerated, let come to room
temperature before serving, if desired.
Divine Dippers: Crudités, especially celery
sticks, endive spears, or blanched slices of fennel bulb,
as well as strawberries or apple slices.
Recipe
from Party Dips!
50
zippy, zesty, spicy, savory, tasty, tempting dips
By Sally
Sampson (Harvard Common Press: September 2004;
$12.95/Hardcover;
ISBN: 1-55832-278-7). |
