Chutney Cheddar Dip

I first enjoyed this spicy and sweet dip in a ham sandwich piled with paper-thin apple slices and endive on black bread. I completely agree with Diana Vreeland, Vogue magazine’s former editor-in-chief: “Chutney is marvelous. I’m mad about it. To me, it’s very imperial.”
Chutney is a piquant relish from India, usually made of fruit, spices, sugar, and vinegar. It can vary hugely in spiciness, so taste what’s in your jar before adding it in.

Makes about 2 cups.

8 ounces sharp cheddar cheese, finely shredded (about 3 cups), at room temperature
¼ cup sour cream or Yogurt Cheese
2 tablespoons unsalted butter, at room temperature
3 tablespoons chutney of your choice
½ teaspoon chili powder or cayenne pepper, or more to taste
Finely chopped fresh Italian parsley or cilantro leaves for garnish

1. Place the cheese, sour cream, and butter in a food processor fitted with a steel blade and process until smooth. Add the chutney and chili powder and process until the chutney is incorporated.

2. Transfer to a serving bowl and serve immediately, garnished with parsley, or cover and refrigerate for up to 2 weeks. If refrigerated, let it soften a bit before serving.

Serve with crackers, apple slices, endive spears, baby carrots or carrot sticks, or celery sticks.

From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)