Chutney Cheese Dip in a Pineapple
Cream cheese blended with chopped chutney and served in a hollowed-out fresh pineapple, with pineapple cubes and sesame sticks for dipping. Makes about 3 cups.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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This is a party centerpiece from Sandra Mills's recipe book: sweet and spicy chutney creamed into cream cheese a day or two ahead, then served in a hollowed-out pineapple shell with the leafy top as decoration.
The pineapple flesh is cut into cubes and served alongside sesame sticks as dippers.
Ingredients
- 1 pound cream cheese, softened
- 1 jar (9 ounces) chutney
- 1 large fresh pineapple
- Sesame sticks, for dipping
Instructions
- Make the dip ahead. Chop the chutney by hand or in a food processor with the steel blade. Cream the cheese and chutney together a day or two before you plan to serve, so the flavors mingle. Refrigerate.
- Prepare the pineapple. To serve, twist the top off the pineapple and set it aside. Cut the fruit in half and use a grapefruit knife to cut out the flesh.
- Cube and drain. Cut the flesh into cubes. Turn the shell upside down to drain and dry on paper towels.
- Fill and serve. When the pineapple is dry and you are ready to serve, fill the shell with the cream cheese-chutney dip. Arrange on a platter using the top as decoration. Use the pineapple cubes and sesame sticks as dippers.
Tips
- Mango chutney is the most common choice.
- The pineapple shell can be prepared a few hours ahead and kept in the refrigerator.
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