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

Directions

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

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-By Grace Kitchens (Grace Kennedy Foods)

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