Recipe Detail Chutney Dip

Chutney Dip

4 Eggs
- hard cooked 3 oz Cream cheese
1 tb Worcestershire
sauce 1 tb Curry powder 1 ds Cayenne pepper
3 ds Tabasco sauce 1/4 ts Celery seeds 2 tb Mayonnaise Salt Black pepper, ground 4 tb Chutney - chopped
fine Mash eggs
with cheese. Add other ingredients, adding chutney last. Chill. Serve as a dip. This keeps well in the refrigerator for several weeks. The Gasparilla Cookbook (received in May swap from Gail), by Mrs. J. Brown Farrior. Conversion by Rick Weissgerber. [GEnie D.WEISSGERBE]


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