Warm Curry Chicken Dip

Name: Warm Curry Chicken Dip
Ingredients: Dip; 250 g cooked chicken, finely chopped (or use a 350 gr/12 oz can); 1/4 cup green onion, white and green part thinly sliced; 250 g light cream cheese, softened; 125 g mozzarella cheese, shredded (about 1 cup); 1/4 cup golden raisin; 1 garlic clove, minced; 1/2 teaspoon curry powder; 1/4 teaspoon salt; Topping; 1/4 cup flaked coconut; 1/4 cup sliced almonds; 1/4 cup mango chutney (or apricot jam); green onion, to garnish; 2 -3 gala apples; 6 stalks celery

16 ingredients

7 steps

Ingredients

Dip
250 g cooked chicken, finely chopped (or use a 350 gr/12 oz can)
1/4 cup green onion, white and green part thinly sliced
250 g light cream cheese, softened
125 g mozzarella cheese, shredded (about 1 cup)
1/4 cup golden raisin
1 garlic clove, minced
1/2 teaspoon curry powder
1/4 teaspoon salt
Topping
1/4 cup flaked coconut
1/4 cup sliced almonds
1/4 cup mango chutney (or apricot jam)
green onion, to garnish
2 -3 gala apples
6 stalks celery

Directions

1

Preheat oven to 400°F.
2

Combine chicken, green onions, cream cheese, mozzarella cheese, raisins, garlic, curry powder and salt. Mix well.
3

Spread over bottom of a small (4-cup capacity) casserole dish.
4

Bake 18-20 minutes until heated through. Alternatively, the dip can be microwaved on high for 4-5 minutes until heated through.
5

Meanwhile, toast coconut and almonds, either in the oven, microwave or in a skillet on the stove top.
6

Core and slice apples into wedges. Cut celery into sticks.
7

Spread the chutney over the warm dip. Sprinkle with toasted coconut and almonds. Garnish with additional green onions.