Serves: 12
Total Calories: 305

8 ounces Monterey Jack cheese shredded (about 2 cups)
2 (3-ounce) packages cream cheese softened
2/3 cup chutney finely chopped
1/4 cup green onion chopped, including some green
1 1/2 teaspoons curry powder
1 teaspoon ginger ground
1/2 teaspoon salt
2 (6 1/2-ounce) cans chunk breast of chicken with broth
1/4 cup sour cream dairy
1/2 teaspoon garlic salt
1/4 teaspoon paprika
1/4 teaspoon black pepper
1/4 cup raisins chopped
1/4 cup green onion chopped
1/2 cup almonds slivered toasted
1 cup sour cream
sesame seed cracker

At least 4 1/2 hours or up to 24 hours before serving:

In a large mixer bowl at medium speed, beat Monterey Jack cheese, cream cheese, chutney, green onions, curry powder, ginger and salt until well blended. Evenly spread in a 10-inch deep-dish pie plate. Chill while making next layer.

In a medium bowl, stir chicken with broth until chicken is broken up. Stir in sour cream, garlic salt, paprika and pepper until mixed. Spread over cheese mixture. Arrange raisins and green onions in a decorative design on top. Cover and refrigerate at least 4 hours or up to 24 hours.

Just before serving, sprinkle with nuts. Using a decorating bag fitted with a large fluted tube, pipe sour cream along outer edge of chicken mixture. Garnish with a Cherry Tomato Rose if desired. Serve with crackers.

Nutritional Facts:

Serves: 12
Total Calories: 305
Calories from Fat: 162

More Recipes from the Make And Take Cookbook Cookbook:
Antipasto For A Crowd
Bacon Crisps
Bacon-Stuffed Eggs
Beefy Dill Dip
Brie In Puff Pastry
Chicken Liver Paté
Curried Appetizer Pie
Don's Italian Sausage
Meatballs In Beer Sauce
Olive Cheese Ball
Seattle Shrimp Appetizer
Vegetable Cheese Tart