WARM CURRY CHICKEN DIP

Warm Curry Chicken Dip image

Provided by Lille

Time 35m

Yield 12 serving(s)

Number Of Ingredients 14

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250 g cooked chicken, finely chopped (or use a 350 gr/12 oz can)
1/4 cup green onion, white and green part thinly sliced
250 g light cream cheese, softened
125 g mozzarella cheese, shredded (about 1 cup)
1/4 cup golden raisin
1 garlic clove, minced
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 cup flaked coconut
1/4 cup sliced almonds
1/4 cup mango chutney (or apricot jam)
green onion, to garnish
2 -3 gala apples
6 stalks celery

Steps:

Preheat oven to 400°F.
Combine chicken, green onions, cream cheese, mozzarella cheese, raisins, garlic, curry powder and salt. Mix well.
Spread over bottom of a small (4-cup capacity) casserole dish.
Bake 18-20 minutes until heated through. Alternatively, the dip can be microwaved on high for 4-5 minutes until heated through.
Meanwhile, toast coconut and almonds, either in the oven, microwave or in a skillet on the stove top.
Core and slice apples into wedges. Cut celery into sticks.
Spread the chutney over the warm dip. Sprinkle with toasted coconut and almonds. Garnish with additional green onions.

Nutrition Facts : Calories 163.8, Fat 10.2, SaturatedFat 5.4, Cholesterol 39.7, Sodium 233.5, Carbohydrate 8.4, Fiber 1.4, Sugar 5.5, Protein 10.4