Warm Curry Chicken Dip

Mr. Chatterpie is lactose intolerant. So this is one of those recipes I make when I can share it with a big crowd, otherwise it would just be me using the celery sticks and apple slices (hey, that doesn't sound so terrible) as ladles (but that does) to convey this tasty dip to my mouth.





This is a Pampered Chef recipe from the Season's Best Recipe Collection Spring/Summer 2006. It might seem like an unusual combination of ingredients and even if you are not a fan of curry, give this a chance. I actually prefer the canned chicken to leftover cooked chicken in this recipe.

Warm Curry Chicken Dip (click for printable)

Dip

1 cup cooked chicken (or one 12 ounce can, drained), finely chopped
1/4 cup thinly sliced green onions, including green tops
1  package (8 ounces/250 grams) light cream cheese, softened
1 cup (4 ounces/125 grams) grated cheese (I use Tex-Mex blend, Mozzarella is also recommended)
1/4 cup golden raisins
1 clove garlic, pressed or minced
1/2 teaspoon curry powder
1/4 teaspoon salt

Topping

1/4 cup flaked coconut (either sweetened or unsweetened)
1/4 cup sliced almonds
1/4 cup mango or peach chutney or apricot jam
additional green onions to garnish

6 celery sticks and 3 Gala apples, cut into wedges to serve

Ingredients for the dip

 Preheat oven to 400F. Spray a small (4-cup capacity) casserole with vegetable oil spray.
 
Combine chopped chicken, green onions, softened cream cheese, grated cheese, raisins, garlic, curry powder and salt. Mix until well combined. Spread over bottom of prepared casserole dish.

Bake 18-20 minutes until heated through. Alternatively, the dip can be heated in the microwave at full power for 4-5 minutes until heated.

While the dip is baking, toast the coconut and sliced almonds. This can be done in a small pan on the stove, in the microwave or in the oven. Slice the celery into sticks and cut the apples into wedges.
 
Spread chutney or jam over warmed dip. Sprinkle with toasted coconut and almonds. Garnish with additional sliced green onions if desired. Serve with celery sticks and apple wedges.