Curry-Almond Cheese Ball

This favorite is served each year at the SMU Woman’s Club fall meeting at the home of President and Mrs. R. Gerald Turner.

2 (8-ounce) packages cream cheese, softened
1 (9-ounce) jar hot mango chutney
1 cup slivered almonds, lightly toasted
1 tablespoon curry powder, or to taste
1/2 teaspoon dry mustard, or to taste
Garnish: Slivered or slice almonds, lightly toasted (optional but nice)

Combine cream cheese and next 4 ingredients in a food processor until smooth, stopping once to scrape down sides.

Line a (4- to 6-cup) rounded bowl with plastic wrap, allowing extra wrap hang over sides.

Add cheese mixture to plastic wrap-lined bowl and cover mixture with wrap overhang; refrigerate at least 8 hours or overnight.

Before serving, remove wrapped cheese ball mixture from bowl; use hands to mold into desired shape.

Remove wrap from cheese ball and garnish with toasted almonds if desired. Place cheese ball atop serving dish and offer with assorted crackers and/or fresh fruit.

Serves 8 to 10

Polly York
Retired, SMU Human Resources

By Kathleen Scott


Leave a Reply

Your email address will not be published. Required fields are marked *