Curried Dip

Winter 2007, JamaicanEats magazine


  • 8 ounces butter
  • 6 ounces grated cheddar cheese
  • 3 teaspoons curry powder
  • 4 tablespoons mango chutney
  • 2 ounces raisins
  • 2 ounces grated coconut




  1. Cream butter and beat in grated cheese.
  2. Add curry powder, mango chutney, raisins and coconut.
  3. Beat together well to give a soft consistency.
  4. Serve in a small dish with water crackers.


Optional: Garnish with cilantro


- Recipe by Grace Kitchens, taken from Excelsior Water Crackers recipe book



-By Grace Kitchens (Grace Kennedy Foods)

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