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Cheese & Chutney Dip

Cheese & Chutney Dip

Chutney's use in the United States dates back to before the 20th century and it was a culinary gift brought from India. As soon as dips became popular, creating a bowl to pair with some buttery crackers was a no-brainer.


Special thanks to Mellissa Sevigny of I Breathe I'm Hungry for helping us test this recipe.


  • One 8-ounce package cream cheese, softened
  • 1/2 Cup sour cream
  • 1/2 Cup chutney
  • 3 Teaspoons curry powder
  • 1 Teaspoon garlic powder
  • 3/4 Cups shredded Cheddar cheese
  • Crackers, for serving


Calories Per Serving294

Folate equivalent (total)12µg3%

Chutney Cheese Dip

Dress up your cream cheese with some chutney, blue cheese and toasted almonds, your veggies never tasted this good.


  • 3 ounces PHILADELPHIA Cream Cheese, cut into 1 inch chunks
  • 2 ounces (about 1/2 cup) finely grated sharp cheddar cheese
  • 1-1/2 ounces (about 1/4 cup) crumbled blue cheese
  • 1 tablespoon butter
  • 1/3 cup mango chutney, mango preserves or date-mango preserves
  • 1/4 cup finely chopped toasted almonds
  • 2 scallions, chopped
  • 1 teaspoon finely chopped fresh ginger
  • 1/8 teaspoon cayenne pepper
  • 3 tablespoons milk


Place the cream cheese, cheddar cheese, blue cheese, butter, chutney, toasted almonds, scallions, ginger, and cayenne pepper in a food processor. Process until well blended and a uniform color. Add the milk and process to blend completely. Use as a dip with chips or crudités.

33 Essential Dip and Dipping Sauce Recipes

William Hereford

When it comes to finger food, it’s hard to beat a good dip or dipping sauce. Whether you’re preparing for a Super Bowl party or summer barbecue, dips are instant crowd-pleasers. For something rich and creamy, a simple mayo dip is the way to go. Mix it with cream cheese, sour cream, and onions to make a classic French onion dip. Not a fan of mayo? Try making dip recipes with yogurt: mix it with cucumber, mint, and dill for a knockout tzatziki, or use pineapple, curry leaves, chiles de arbol, and coconut to make a flavor-packed Indian raita. From Mexican-inspired recipes to American classics, we’ve rounded up our favorite dip recipes here for a guaranteed touchdown in the kitchen.

The Ultimate Crab Dip

Known as chupe de centolla, this Chilean crab gratin borders on a cheesy crab dip. While similar South American chupe are always prepared with milk-soaked bread and any combination of shrimp, scallops, shellfish, meats, and cheeses, Patagonia’s version relies solely on the massive local king crabs, the hallmark of fishermen’s kitchens along Chile’s southernmost coast. Get the recipe for The Ultimate Crab Dip »

Sautéed Onion and Yogurt Dip

This recipe is a far cry from the gloopy, mayonnaise-like onion dip you’ll find in a jar at your local grocery store. It’s light, tangy, and inspired by Persian mast-o-musir, a mix of diced shallots and yogurt or labneh. Get the recipe for Sautéed Onion and Yogurt Dip »

Chile con Queso

With both serrano chiles and jalapeños, the dip has a bright spiciness that cuts through the richness of two cheeses. The tangy sour cream added at the end brings it over the top. Get the recipe for Chile con Queso »

Summer Tomato and Herb Dip

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Green Hummus

This recipe comes from test kitchen assistant Jake Cohen, inspired by a similar hummus he tried while working at Restaurant Daniel in New York City. Fresh chickpeas provide a vibrant green color and brightness that pair well with the Asian flavors in this dip.

Bluefish Paté

This bluefish paté has all the makings of a traditional fish dip—cream cheese, lemon, herbs—with a few updates to give it some zing. Get the recipe for Bluefish Paté »

Grilled Corn and Ricotta Dip

Grilled Corn and Ricotta Dip

Caramelized Onion and Sunchoke Dip

Caramelized Onion and Sunchoke Dip

Lao Tomato Dip

Penn Hongthong, the author of Simple Laotian Cooking (Hippocrene, 2003), taught us that charring the vegetables for this dip is the secret to its smoky flavor.

Classic Guacamole

Grind your cilantro, onion, and chiles into a paste before folding in mashed avocado for the deepest flavor. Get the recipe for Classic Guacamole »

Chilean Tomato and Pepper Sauce (Pebre)

Chilean Tomato and Pepper Sauce (Pebre)

Salsa Roja

A little bit of smoke and not too much spice will make this your new go-to salsa recipe. Get the recipe for Salsa Roja »

Crab, Spinach, and Artichoke Dip

Crab dip is made even better when mixed with artichokes and spinach and topped with crispy pepperoni and cracker crumbs. Get the recipe for Crab, Spinach, and Artichoke Dip »

Cilantro Yogurt Chutney

This creamy yogurt-based chutney is made with cilantro, lime, and fresh green chiles. Get the recipe for Cilantro Yogurt Chutney »

Fromage Fort

Green Goddess Dressing (Adapted from Helen Brown’s West Coast Cook Book)

By Brown’s publication date in the early 1950s, countless variations of green goddess dressing already existed. But Brown provides—then riffs on—the original from San Francisco’s Palace Hotel, where the dressing was created. Her version is well-balanced, cutting the mayonnaise and some optional heavy cream with plenty of vinegar, fresh herbs, and salty anchovies. Get the recipe for Green Goddess Dressing »

Herbed Mustard Dipping Sauce

Serve this simple but gussied-up dipping sauce with all kinds of party snacks, especially our ultimate pigs in a blanket. Get the recipe for Herbed Mustard Dipping Sauce

Wasakaka Sauce

Wasakaka is similar to Argentina’s chimichurri. With just four ingredients, wasakaka is one of the simplest Caribbean condiments there is, and it’s almost always served with roasted and grilled chicken. Get the recipe for Wasakaka Sauce »

Cuban Mojo Sauce

Sunchoke Hummus


A smoky, sweet, and savory condiment as versatile as ketchup. This version is adapted from Tim Wiechmann, of Boston’s Playska, a Balkan-style sandwich shop. Get the recipe for Ajvar »

Cream Cheese Dip With Chutney

Tangy mango chutney cuts the richness of this cheesy, bacon-topped, cheddar-flecked dip. Get the recipe for Cream Cheese Dip With Chutney »

French Boursin Dip with Radishes

A creamy soft cheese spread flecked with dill, parsley, and chive. Get the recipe for French Boursin Dip with Radishes »

Clarified Butter with Garlic and Chiles

Crushed garlic cloves and red Thai chiles lend depth and heat to sweet, nutty clarified butter. Get the recipe for Clarified Butter with Garlic and Chiles »

Tartar Sauce

With capers, shallots, and fresh parsley, this homemade classic boasts bigger flavor than the stuff most supermarkets sell in a jar. Get the recipe for Tartar Sauce »

Ponzu Sauce

Smoky bonito flakes (thinly shaved dried, fermented, and smoked tuna) and kombu (dried seaweed) impart savory richness to this Asian-inspired favorite. Get the recipe for Ponzu Sauce »

Tahini-Beet Dip

Tahini’s nutty, luxurious properties don’t stop at hummus. Keep the sesame paste flowing with this bright red purée of boiled beets, lemon, and garlic. Get the recipe for Tahini-Beet Dip »

Bread Salsa

Herbaceous, the right kind of salty, and textural, this rustic breadcrumb and anchovy laden condiment adds crunch and brightness to sliced roasted meats and vegetables. Get the recipe for Bread Salsa »

Green Goddess Sauce

This sauce of herbs in a creamy base is great for dipping veggies in. Get the recipe for Green Goddess Sauce »

Ssamjang (Korean Barbecue Paste)

While this thick, spicy-sweet paste—a combination of doenjang and gochujang—is primarily used to glaze barbecued meats or as a condiment for lettuce wraps, it can also be a dip for cold vegetables like carrots, cucumber, or Korean peppers. The inclusion of walnuts is chef Hooni Kim’s personal touch, which adds earthiness and gives the sauce more texture. Get the recipe for Ssamjang (Korean Barbecue Paste) »

Smoked Yogurt

Smoking yogurt over wood and mixing it with white miso creates a complex, unusual dip. Get the recipe for Smoked Yogurt »

Roasted Parsnips with Horseradish Mayonnaise

Horseradish is a staple of many Passover seder tables. In this dish from cookbook author Leah Koenig, it gets mixed with mayonnaise and fresh rosemary in a piquant dip for roasted parsnips. Get the recipe for Roasted Parsnips with Horseradish Mayonnaise »

Cream Cheese Dip with Chutney Recipe

I found this recipe and several other tail-gating recipes in an issue of Sauveur a year or so back. I made this for the Super Bowl party that year and served it in a handmade pottery dish that a friend gave me for Christmas. Read more Needless to say I brought home an empty dish. P.e.r.f.e.c.t. for Super Bowl Parties. I changed the recipe up a bit because I can't stand Major Gray's Chutney - gag - why is that crap still on the shelves? Make your own or at least buy some at a specialty store like Sur la Table or order it online. See less

  • savory
  • dip
  • creamy
  • freeze-chill

Schedule your weekly meals and get auto-generated shopping lists.

  • 5 slices smoked bacon, slowly cooked, crumbled
  • 1 stick salted butter
  • 8 ounces cream cheese, softened
  • 2 cups sharp cheddar cheese, grated
  • Small jar high quality chutney (not major grays)
  • 3 green onions, sliced all the way to the top


  • 5 slices smoked bacon, slowly cooked, crumbled shopping list
  • 1 stick salted buttershopping list
  • 8 ounces cream cheese, softened shopping list
  • 2 cups sharp cheddar cheese, grated shopping list
  • Small jar high quality chutney (not major grays) shopping list
  • 3 green onions, sliced all the way to the top shopping list

How to make it

  • Prepare bacon
  • Mix butter, cream cheese, and cheddar in a medium size bowl w/ a sturdy wooden spoon. Once mixed, press this into the bottom of an 8x8 serving dish
  • Spread the chutney over the top of the cheese
  • Scatter bacon and green onions on the top
  • You can chill this about 30 minutes but I've served it right up
  • (Back off because this stuff can cause a stampede, especially at half time) Serve w/ crackers if you like, I like!
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The Cook

The Rating

You can add any jarred chutney that you can find. I personally think Major Grays is not that good, so I use a high quality chutney I purchase at Sur la Table. Hope this helps!

Made this for a going away party and did indeed cause a stampede -- my friend a professional chef loved the flavor combination and stood there grazing nearly the whole party! Served with french bread baguette slices I roasted w/ EVOO. Yum.

Hey you got my ^5! Come join me in my new Chutney Group!

Tomato chutney grilled cheese

1. In a saucepan heat olive oil on medium heat and add mustard seeds and Asafoetida. Allow seeds to sputter and crackle for a few seconds and then add in onion, garlic, ginger, and chillies. Saute until softened and fragrant.

2. Next add in the tomatoes, chilli powder, coriander, cumin, vinegar, sugar, and salt to taste. Bring to a simmer and cook on medium-low heat for 30 minutes, stirring occasionally until jammy and thickened. Remove from heat, and allow to cool.

3. To assemble the sandwich, butter 2 pieces of bread on one side. Spread chutney on the other side of each slice and sprinkle chopped coriander over. Top one slice with a generous handful of both types of cheese. Place the other slice of bread on top, with the buttered side facing upwards.

4. Heat a grill or pan on medium heat. Place sandwich on pan, and cook for 3-4 minutes on each side until deeply golden and crisp, and gooey in the middle.


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Calories per serving: 6851

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Lay six slices of the bread on a cutting board and brush each slice generously with the butter.

Turn the slices over and spread each one with 1½ tablespoons of the chutney.

Place 1/2 cup of the cheddar evenly on each slice and place the remaining six slices of bread on top of each sandwich. Brush the tops generously with melted butter.

Heat a panini press (see note) and grill the sandwiches according to the directions for the machine, until the bread is nicely browned on both sides and the cheddar is starting to melt. Place the sandwiches on a cutting board and cut each one in half diagonally. Serve hot.

How Do You Make the Upgraded Tomato Soup?

I’m not about to spend hours roasting tomatoes- especially when they’re not in season and to be honest I totally love campbells tomato soup but you know the desi in me has to doctor it up. lol. We actually have a local Indian restaurant in my town that has the BEST tomato soup- its spicy, tangy and SO flavorful- totally reminds me of the tomato soup in India!! Since the restaurant has been been closed down for a few weeks, I tried my hand at recreating it and I’m happy to say the remake is SPOT ON. It’s got garlic , ginger, this chili garlic sauce and is packed with tons of flavor in each delicious spoon!

Cheese & Chutney Dip - Recipes

This family favorite recipe is absolutely delicious and is dressed up with a beautiful yet surprisingly simple presentation. For this recipe you will need:

  • · 16 oz Cream Cheese
  • · 2 Tbsp. Victoria Taylor's Curry
  • · 1 Jar Major Grey’s Mango Chutney (9 oz)
  • · 1/2 Cup Sliced Almonds, toasted
  • · 1 Pineapple (optional)

Combine the curry, chutney and cream cheese in a bowl using a wooden spoon. Avoid using a food processor for this spread. The texture should remain chunky and somewhat marbled in appearance. A favorite way to present this recipe is by preparing the spread and serving it in a whole pineapple. Trim the tips off of the pineapple stem and discard. Slice 1/3 of the pineapple off lengthwise and remove about 1/2 of the pineapple in the remaining larger piece. Toast the almonds over medium low heat on a skillet until golden brown. Fill the pineapple with the Curry Cream Cheese and Chutney Spread. Cover the spread with the toasted almonds and gently pat them into the spread so they will stick. Serve this spread with crackers of your choice and enjoy! Best, Victoria

Cheese and Egg Dip with Chilli Chutney recipe

Cheese and egg dip:
250g smooth cottage cheese
250g sour cream or crème fraiche
2 t (10ml) Ina Paarman’s Lemon & Black Pepper Seasoning
2 hardboiled eggs, cut into quarters
2 T (30ml) finely sliced chives

Ina Paarman’s Sweet Chilli Chutney

1 French-style loaf, cut into slices +- 1 cm thick
canola or olive oil
Ina Paarman’s Green Onion Seasoning

Cheese and egg dip:
Mix all the ingredients together in a food processor.

Spoon into small paté pots or a sealed container for camping. Cover and refrigerate. Serve with our Chilli Chutney.

Adjust the oven rack to the middle position.

Brush the one side of the bread lightly with oil and then sprinkle lightly with Green Onion Seasoning. Bake for ± 10 minutes until golden. Leave to cool down completely and then store in an airtight container.