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Curry-Chutney Holiday Dip

appetizers

1/2 pound reduced -calorie cream cheese; (Neufchâtel)
-- or silken (soft) tofu
(drained)
1/3 cup mango chutney
1 teaspoon olive oil
1 tablespoon lemon juice; or to taste
1 teaspoon curry powder
1/4 teaspoon ground cumin

In food processor or blender, puree cream cheese, chutney, oil, lemon juice, curry and cumin until very smooth. Refrigerate at least 1 hour before serving. Nutrition information per 1/10 serving: Calories 66; Carbohydrates 4 g; Protein 2 g; Fat 5 g; including sat. fat 3 g; Cholesterol 8 mg; Sodium 130 mg; Calcium 34 mg; Dietary fiber 0 g NOTES : Serve this colorful dip with a platter of raw vegetables: whole blanched snow peas, red bell pepper wedges, whole blanched green beans, carrot and celery sticks and cauliflorets. The dip can be made with either cream cheese or tofu, depending on your preference.

Contributor: Minneapolis Star and Tribune, 11/99

Yield: 10 servings

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