Best Curried Gouda Spread Recipes
CURRIED GOUDA SPREAD
Gouda cheese, lemon juice and curry powder compliment a delicious spread - served with fruit or crackers.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 4h20m
Yield 20
Number Of Ingredients 5
Steps:
- With sharp knife, remove about 3-inch diameter slice from top of Gouda cheese. Carefully hollow out, leaving wax coating intact to form shell.
- In food processor bowl with metal blade, combine Gouda cheese, cream cheese, honey, lemon juice and curry powder; process until smooth and well blended. Spoon cheese mixture into shell, mounding in center. Cover; refrigerate at least 3 hours or overnight to blend flavors.
- For easier spreading, let cheese stand at room temperature for 1 hour before serving. To serve, place cheese on serving tray; surround with wedges of fresh peaches, pears, apple or pineapple, grapes and/or assorted crackers. Spread cheese on fruit or crackers.
Nutrition Facts : Calories 50, Carbohydrate 1 g, Cholesterol 15 mg, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Tablespoon, Sodium 95 mg, Sugar 1 g
CURRY CHEESE SPREAD
I made this creamy spread with my students and it was a big success. It is easy to make and the flavor contrasts make it interesting. Toasty bread slices are the perfect compliment. Paula Englert, Louisville, Kentucky
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2-1/2 cups.
Number Of Ingredients 6
Steps:
- In a small bowl, beat cream cheese and curry until smooth. Spread in an ungreased 9-in. pie plate. Top with chutney; sprinkle with pecans and bacon. Serve with bread or crackers.
Nutrition Facts : Calories 163 calories, Fat 12g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 241mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 3g protein.
CHICKEN CURRY SPREAD
Here's a tasty savory spread made using cream cheese, sour cream and chicken topped with bell pepper and nuts.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 25m
Yield 32
Number Of Ingredients 11
Steps:
- Beat cream cheese, sour cream, curry powder, salt and ginger in medium bowl with spoon until smooth. Stir in chicken. Spread mixture on flat plate, about 9 to 10 inches in diameter.
- Arrange bell pepper on cream cheese mixture in star shape. Place raisins and almonds in center. Sprinkle parsley around edge. Serve with apple and pear slices.
Nutrition Facts : Calories 50, Carbohydrate 3 g, Cholesterol 12 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 2 Tablespoons, Sodium 75 mg
CURRIED CHICKPEA SPREAD
Make and share this Curried Chickpea Spread recipe from Food.com.
Provided by mermaidmagic
Categories Spreads
Time 10m
Yield 4 cups
Number Of Ingredients 8
Steps:
- In a food processor, place the chickpeas, olive oil, lemon juice, curry powder, cumin, garlic powder, and salt, and process until smooth.
- Add the cilantro and pulse a few times to combine.
- Transfer the curried chickpea spread to a bowl.
- Serve as a dip or spread for vegetables, crackers, pita crisps, or bread, or as a sandwich filling.
Nutrition Facts : Calories 377.6, Fat 16.1, SaturatedFat 2.1, Sodium 928.5, Carbohydrate 49.2, Fiber 9.6, Sugar 0.2, Protein 10.7
CURRIED CARROT SPREAD
I have been looking for dips or spreads to serve at residents' little meetings or their get-to-gethers, when they play dominoes, bingo, or sit around and talk in the afternoons. So I saw this and I thought - maybe! I haven't used it as yet but I want to keep it here for safe-keeping. BH&G Magazine, June 2008 edition. Chill 4 hours or up to 3 days. BTW - 40cal, 1 g fat(0 g sat fat), 0 mg chol, 84 mg sodium, 6 g carbs, 2 g fiber, 2.8 g pro Daily Values: 46% vit, A, 2% vit C, 1% calcium, 2% iron.:)
Provided by Manami
Categories Spreads
Time 35m
Yield 3 cups
Number Of Ingredients 9
Steps:
- In medium covered saucepan cook carrots in small amount of boiling water, about 15 min or unti very tender.
- Drain.
- Meanwhile, in same skillet cook onion and garlic in hot oil until tender.
- Stir in curry powder and cumin.
- Transfer carrots and onion mixture to food processor; add beans and salt.
- Cover and process until smooth.
- Cover and refrigerate at least 4 hours, up to 3 days.
- To serve top with green onions.
- Serve with wheat crackers, triscuits or with vegetable dippers.
Nutrition Facts : Calories 338.6, Fat 10.1, SaturatedFat 1.5, Sodium 668, Carbohydrate 49.7, Fiber 13, Sugar 6.2, Protein 15.4
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