Cream Cheese Chutney Dip

Recently, I was served a small cheese plate that had 2 mild cheeses, a blue cheese, some crackers and instead of the usual grapes or dried fruit, mango chutney on the side.  Since I tend to eat gluten free, I spread the mango chutney onto a slice of mild yellow cheese and found the combination to be delectable.  I think I went back for thirds.  When trying to replicate this as a dish to be served for a party or buffet table, I thought making it into a simple dip might be fun.  I like the combination of salty, sweet, savory, and fruity all at once.  You can serve this on crackers, thin it a bit more as a dip for veggie sticks, or spread on thin apple slices.

Cream Cheese Chutney Dip

1 8 oz. block of cream cheese, softened
2 T Greek yogurt or sour cream
1 cup mango chutney
2 T green onions, thinly sliced, optional

Be sure the cream cheese is completely softened.  In a medium bowl, mix the cream cheese, yogurt, and chutney until well combined.  If your chutney was in very large chunks, chop it slightly before mixing.  Spoon into a serving dish and sprinkle with green onions.  If you are preparing this ahead of time and refrigerate, let it stand at room temperature at least 30 minutes before serving so that it softens a bit. [An alternative version is to place the softened block of cream cheese on a plate, then pour the mango chutney over to completely cover.  When eating you would spread a mix of the two over crackers or apple slices.

shared at Works for Me Wednesday, Pennywise Platter, Food Renegade, Frugal Friday, Grocery Cart Challenge, and Tempt My Tummy Tuesday