Saturday, September 9, 2017

A wedding winner: Peachy Curried Almond Cream Cheese Dip #Recipe #mystery






This August we took a trip to the Yukon in the Canadian north for a wedding.  The Yukon had endless striking scenes..  Here's a photo of one of the canyons.  We did a little hike around the far side of it.   Of course, that made us hungry!


 The wedding was held  on ‘Strawberry Hill’ overlooking beautiful Marsh Lake. It was meaningful, informal and relaxing. At least twenty-four children and three Yukon Huskies attended. Even though storm clouds gathered and rain began to splatter the guests, it cleared up and the clouds blew off when the bridal party arrived!  Not making this up.   Unfortunately, we don't have photos to share yet as there were no devices allowed.

The bride and groom are in their forties and didn’t want any more stuff.  They asked anyone local who wanted to give them a gift to consider bringing an appetizer or snack to the afternoon outside activities between the wedding and the reception dinner instead of a present. I thought that was a great idea!  

Needless to say, it was a feast of snacks and appetizers.  People kept gathering around this one serving bowl though.  The minute I tasted it, I knew why!  It was fabulous.  I complimented the person who made it and she said, there’s nothing to it and reeled off the recipe, more or less, as she wasn’t entirely sure of the proportions.  In the interest of science, I tried a number of versions, varying the amount of chutney and curry.

They were all good but this is the one I’m sticking with.   I am taking it to a birthday party today and to every pot luck for the foreseeable.  It’s gluten-free, relatively low-carb (especially if you use 1/4 cup chutney and serve with veggies or fruit) and it's absolutely delish, IMHO.  

Peachy Curried Cream Cheese Dip, my new best friend.


1 cream cheese, softened
1/4 to 1/2 cup peach chutney – I used President’s Choice, but pick your favorite chutney. Mango would be good too!.  The 1/4 cup is less sweet and lighter in color., but both are very good.
¾ cup sliced almonds, toasted
1 ½ - 2 tsp curry powder
¼ tsp dry mustard
Toasted slivered almonds
Serve with: apple or pear sl
ices, red and yellow pepper strips broccoli, crackers.

Directions:

Spread almonds on a cookie sheet and bake at 350 for about 10 minutes. Cool. 




In a food processor blend cream cheese, peach chutney, curry powder, mustard until smooth. 



 Place in a pretty bowl, sprinkle with cooled almonds.



 and chill for at least an hour before serving.


How easy was that?  Use the time you save to read.  


We love your suggestions and comments. Come on by and tell us what you would add or subtract or substitute in this recipe. Not everyone loves every ingredient!

Speaking of reading, in case you don't know, Victoria Abbott is a collaboration between  me, Mary Jane Maffini, and my daughter Victoria. Together we write the book collector mysteries.   We think that reading them is like taking a lovely trip to a mysterious place where books are everything and, yes, murder happens and great meals are served and some relatives are not to be trusted. Of course, justice prevails in the end and books are loved.

 


The book collector mysteries are fun, easy to read and surprising too. All five titles are available in print, e-book and audio format. Don't miss out.  You can get to meet Peachy (posing below) aka Walter the Pug.  Watch out for the Siamese cats - one is good and one will get you!


I'm Peachy the Pug and I approve this Peachy Dip!




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Here are some of MJ's books: set in Canada's capital with feisty lawyer Camilla MacPhee and various fleeing felons and frustrating family. Trust me,  Jordan doesn't have a monopoly on unusual family and friends.  This series is very well priced now in e-books, but also available in print. 


We’re also on Facebook and love to hear from you.  Click to link to Mary Jane Maffini

and Victoria Abbott



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