Chutney Dip Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4: Eggs hard cooked,
3 ounce: Cream cheese,
1 tbsp: Worcestershire sauce,
1 tbsp: Curry powder,
1 dash: Cayenne pepper,
3 dash: Tabasco sauce,
1/4 tsp: Celery seeds,
2 tbsp: Mayonnaise,
Salt,
Black pepper, ground
4 tbsp: Chutney chopped fine,
Directions:
Mash eggs with cheese. Add other ingredients, adding chutney last.
Chill. Serve as a dip. This keeps well in the refrigerator for
several weeks.
Original recipe from The Gasparilla Cookbook (received in May
cookbook swap from Gail), by Mrs. J. Brown Farrior. Conversion by
Rick Weissgerber. [GEnie D.WEISSGERBE]
Source from luhu.jp
Chill. Serve as a dip. This keeps well in the refrigerator for
several weeks.
Original recipe from The Gasparilla Cookbook (received in May
cookbook swap from Gail), by Mrs. J. Brown Farrior. Conversion by
Rick Weissgerber. [GEnie D.WEISSGERBE]
Source from luhu.jp