| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers | 12 | Servings | |
INGREDIENTS
| 8 | oz | Cream cheese; softened |
| 1/4 | ts | Curry powder |
| 1/4 | ts | Garlic powder |
| 1/4 | c | Chutney; (I used Major Grey's) |
| 1 | c | Shrimp; cooked, peeled & diced |
| 1/2 | c | Sour cream |
| 2 | tb | Milk |
| 1/4 | c | Canned green chilies; (I used Ortega) (My addition) |
INSTRUCTIONS
Blend together cream cheese, sour cream, milk, curry powder, garlic powder and chutney. Add chilies and shrimp. Blend just a little. Better if refrigerated overnight. Serve with crackers or chips. NB: The published recipe called for a TABLESPOON of curry powder. I thought 1/4 TEASPOON was enough. Start with that and add more if you like. Passed the tennis team test. NOTES: From the cookbook: "From a marvelous cook and the wife of a retired Navy man who says she could rely on this rfecipe to be a success wherfever they were stationed." Recipe by: Adapted from Tastes and Tales from Texas, by Peg Hein, p. 10 Posted to recipelu-digest Volume 01 Number 428 by RecipeLu <recipelu@geocities.com> on Dec 31, 1997
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