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Chutney Dip




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

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.

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]

 

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previous page: Chutney Cheese Toasts
  
page up: Last Century Appetizer Recipes
  
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