Serves: 24
Total Calories: 49
1. In small bowl beat cream cheese and yogurt on medium speed of electric mixer until fluffy. Stir in onions, chutney, curry powder, garlic and red pepper.
2. Gently stir in broccoli and carrot. Cover and refrigerate for 2 to 4 hours. Serve with crackers.
This Curried Vegetable Spread recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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