Last Saturday, on my last day in Austin, my Aunt Norma made a delicious dip to go with crackers as part of our lunch. I was a bit puzzled when she started making it, and then when my cousin arrived with the last two ingredients and announced what they were I was skeptical. But one bite on a sweet potato chip (which I didn’t care much for plain) and I was hooked. I threatened to keep it all for myself, it was so good.
So I decided to share the recipe for Recipe Friday this week. I wish I had taken a picture, but I didn’t think of it. I’ll just have to share this picture of my dear Aunt Norma instead.
Hot Mango Chutney Dip
1 – 8 oz package cream cheese, softened
1 bottle of HOT Mango Chutney Sauce
1 cup cocktail peanuts
3 to 4 stalks of chopped green onions
Crackers for dipping (recipe suggests Wheat Thins)
Spread cream cheese in a thin layer on a flat dinner sized plate or cake plate. Spread bottle of Chutney Sauce over cream cheese. Coarsely chop peanuts and spread on top of sauce. Spread chopped onion on top, and it’s ready to serve.
(From my Aunt’s recipe card): Note: Must use HOT Mango Chutney Sauce – hard to find, ask for it. Usually in relish-sauce section of store. Expensive but so simple. Enjoy!