Behold the greatest combination ever.
Wrenched from the hands of a caterer and passed to us from Mrs. James.
To the unsuspecting, it seems like a weird combination. But rest assured, the whole is greater than the sum of its parts.
The ginger thins push this nippy and unusual dip over the top.
ROYAL DIP
1 container imperial cheese
150 grams cream cheese
1 tbsp brandy
1 tsp curry powder
Mix together in stand mixer and spoon into serving bowl. Sprinkle with chopped, toasted pecans.
In a saucepan, melt and boil for 15 seconds:
1 jar black currant jelly
2 tsp white vinegar
handful of raisins or currants
Cool slightly and pour over cheese.
Serve with ginger crisps (Anna’s, Ikea, or Peake Freens.)
We found a similar sounding dip in Best of Bridge:
PEACHY CHEESE DIP
250 gram package of cream cheese, softend
250 gram package of imperial cheese
2 tbsp sherry
1 tsp curry powder
3/4 cup peach jam
peach chutney
chives
Using a food processor or electric mixer, blend cheeses together. Add sherry, curry and jam, mixing until smooth. Pour into sterilized jars and keep refrigerated.
To serve, garnish with chives and set out with crackers.
And from the revered Charleston Receipts junior league cookbook:
CHUTNEY-CHEESE PATE
combine 1 3 oz package of softened cream cheese with 1/2 cup shredded sharp cheddar, 2 tsp dry sherry, 1/4 tsp curry powder, 1/4 tsp salt. beat until smooth. Shape mixture intoa 1/2 inch thick circle. Chill until firm. Spread 1/2 cup chutney on top, sprinkle with finely chopped green onions. Serve pate with crackers.
Saucy Cherie 