Chutneycreamcheese Recipes

Steps:

• Press softened cream cheese into oiled mold of desired shape. (For easy removal, spray mold with cooking spray and line with plastic wrap if desired.) , Unmold on chilled plate. Pour chutney over mold; sprinkle with onions. Ring plate with crackers (buttery crackers are especially good with this appetizer). Serve immediately.

Steps:

• In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.

Steps:

• Remove fruit chunks from chutney and cut fine.
• Place prepared chutney in medium bowl and add remaining ingredients.
• Mix well.
• Cover and chill one day before serving.
• Serve with thin crackers.

Steps:

• Combine all ingredients except chutney.
• Spoon mixture into a serving bowl and top with chutney.
• Serve with crackers.

Steps:

• Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment and whip until it is firm like whipped cream. With the mixer on low speed, slowly add the cream, lemon zest, lemon juice, salt and pepper. Beat on high speed until the mixture is very thick.
• Line a 6-inch coeur a la creme mold or 6-inch sieve with a few layers of cheesecloth, allowing the excess to drape over the sides. Pour the cream mixture into the cheesecloth and smooth the top with a rubber spatula. Fold the excess cheesecloth over the top of the cream. Place the mold on a plate or suspend the sieve over a small bowl. Cover with plastic wrap, and refrigerate overnight.
• When ready to serve, unmold the creme upside down onto a plate and pour the chutney over the top, allowing it to drip down the sides. Serve chilled with crackers.

Steps:

• Set up your grill for low, even heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides.
• Slowly heat the milk/cream over low heat to 86 degrees F. Remove from the heat. Mix in the starter packet, mixing for no more than 15 seconds. Allow to sit at room temperature for at least 12 hours.
• The next day: Ladle the solids into a cheesecloth-lined strainer set over a mixing bowl. Gather up the cheesecloth to cover the surface and refrigerate overnight, allowing the cheese to drain and firm up.
• The next day, pick up the cheesecloth and pour the cream cheese into a mixing bowl. Season with salt and stir to combine. (If you'd like a firmer cheese, continue to press.)

Steps:

• In a small bowl, beat cream cheese until smooth; stir in green onions. Spread into a shallow serving dish., Top with chutney; sprinkle with peanuts. Serve with crackers.

Steps:

• In a small bowl, beat cream cheese and curry until smooth. Spread in an ungreased 9-in. pie plate. Top with chutney; sprinkle with pecans and bacon. Serve with bread or crackers.

Steps:

• Combine sugars and water in medium saucepan; bring to a boil.
• Stir in apples; simmer 3 minutes, stirring occasionally.
• Add cranberries and orange rind; cook 10 to 15 minutes or until cranberries are softened and chutney has thickened, stirring occasionally.
• Spoon chutney into tightly covered container; refrigerate up to 2 weeks.
• When ready to serve, cut block of cream cheese into Christmas tree shape, if desired; brush with food color to resemble branches of tree.
• Press nuts onto bottom of tree for"trunk.
• "Remove a few cooked cranberries from chutney for garnish and use to decorate cream cheese tree along with bell pepper cutouts, if desired.
• Serve chutney with crackers.

Steps:

• Place block of cream cheese on a serving dish or board. Spoon chutney over cheese. Top with bacon.
• Serve with crisp crackers.

Steps:

• Mix cream cheese, chutney, almonds, curry powder, and dry mustard well. Chill for at least 30 minutes before serving.

Steps:

• Put slices of bacon into a medium skillet and cook over medium heat, turning occasionally, until crisp, 5 to 8 minutes. Transfer bacon to paper towels to let drain, then crumble and set aside.
• Put butter, cream cheese and cheddar cheese into a medium bowl and mix with a wooden spoon until well combined.
• Transfer cheese mixture to a serving bowl and smooth out top with back of spoon.
• Spread chutney over cheese mixture and scatter bacon and scallions on top.
• Cover with plastic wrap and refrigerate until well chilled, 2-3 hours.
• Allow dip to rest 1 hour at room temperature before serving. Serve with crackers, if you like.