Curry Pineapple Dip Recipe

Ingredients

1 fresh pineapple1 package (8 ounces) cream cheese, softened1/3 cup plus 1 tablespoon chutney1/2 to 3/4 teaspoon curry powder1/4 teaspoon ground mustard1/4 cup slivered almonds, toastedAssorted crackers, optional

Preparation

Cut pineapple in half vertically, leaving the top attached. Remove fruit from 1 half, leaving a 3/4-in. shell. Remove fruit and discard outer peel from remaining half; cut pineapple into bite-sized pieces. Set aside.

In a small bowl, beat the cream cheese, chutney, curry and mustard until smooth. Spoon into pineapple shell and top with almonds. Serve immediately or refrigerate for up to 4 hours (remove from the refrigerator 30 minutes before serving). Serve with cut pineapple and, if desired, crackers.