WARM CURRY CHICKEN DIP

WARM CURRY CHICKEN DIP image

Yield 12 servings

Number Of Ingredients 15

Dip
1 cup finely chopped cooked chicken
1/4 cup thinly sliced green onions with tops
1 package (8 oz) reduced-fat cream cheese (Neufchatel), softened
1 cup (4 oz) shredded mozzarella cheese
1/4 cup golden raisins
1 garlic clove, pressed
1/2 tsp curry powder
1/4 tsp salt
Topping
1/4 cup sweetened flaked coconut
1/4 cup sliced almonds
1/4 cup apricot jam or mango chutney
Additional thinly sliced green onion (optional)
Apple wedges and celery sticks

Steps:

1. Preheat oven to 400 degrees F. For Dip: 2. Finely chop chicken. Thinly slice green onions. Combine chicken, green onions, cream cheese, mozzarella cheese, raisins, garlic, curry powder and salt; mix well. Spread over bottom of a mini stone baker. Bake 18-20 minutes or until heated through. Remove from over to cooling rack. Topping: 3. Meanwhile, for topping, combine coconut and almonds in small micro-cooker. Microwave, uncovered, on high 1-2 minutes or until evenly toasted, stirring after each 20-second interval. 4. Spread jam over top of warm dip. Sprinkle with coconut mixture. Garnish with additional green onions, if desired. Serve with apple wedges and celery sticks for dipping.