Curry Chutney Cheese Ball

I love this cheese ball. It makes two, so I end up freezing one. They're great to take to potlucks.

Curry Chutney Cheese Ball

11 oz. cream cheese
3 Tbsp. golden raisins, chopped
3 Tbsp. sour cream
3 tsp. curry powder *
3/4 Cup cocktail peanuts, chopped
1/2 lbs. crisp bacon, crumbled
1/2 Cup chopped green onions
1 Cup mango chutney
Finely grated, toasted coconut **

1. Mix together all the ingredients, preserving 1/2 of the chutney. Do not use mixer

2. Form into two balls. Refrigerate

3. Frost with remaining chutney and sprinkle with finely toasted and grated
coconut.

4. Service with your favorite crackers or crostini ( my favorite )

* Cook curry powder in dry pan 2 - 3 minutes, stirring constantly. Take
off heat when you first smell the curry cooking.

**Place coconut on cookie sheet in oven 350 degrees. Keep close watch
and stir. Be sure not to over brown. In a pinch, I’ve been known to brown them
in a dry frying pan. They burn easy so be careful.

You may freeze up to six months. If you freeze the cheese ball, do not frost with chutney and sprinkle with toasted coconut until you are ready to serve.

Elphie, this sounds fabulous! So many different flavors blended together. Beats my plain old cheese ball. I need to take a dish for a Christmas dinner this week, so I'm going to give this a try.

Piper wrote:Elphie, this sounds fabulous! So many different flavors blended together. Beats my plain old cheese ball. I need to take a dish for a Christmas dinner this week, so I'm going to give this a try.

Hope you enjoy. :)