16 oz. cream cheese, softened
1 c. chopped chutney
2 tsp. curry powder
1/2 tsp. dry mustard
3/4 c. sliced almonds
Beat cream cheese with electric blended until fluffy. Add 1/2 cup chutney, curry and mustard and blend well. Oil a 2-cup salad mold and spoon in cheese mixture. Cover with plastic wrap and chill until set. Unmold on serving platter. Top with remaining chutney and almonds. Serve with assorted crackers. Yield: approximately 2 cups.
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