- 8 ounces cream cheese, softened
- 1/2 cup to 3/4 cup pineapple mango chutney
- 1/4 cup mayonnaise
- 1 tablespoon vegetable oil
- 1/2 cup chopped walnuts
- 2 teaspoons curry powder
- crackers or crudités
- Stir together cream cheese, chutney, and mayonnaise, then transfer to small serving bowl.
- Heat oil in a small skillet over medium-low heat until warm. Add walnuts, curry, and 1/4 teaspoon salt and toast, stirring frequently, about 3 minutes. Cool to warm, about 5 minutes, then spoon over dip.