Curry Pineapple Dip

Great with crudité or flatbread

Ingredients

• 1 cup (8oz) Cream Cheese
• 1 cup  Mayonnaise
• 1 cup  Pineapple (ruff chopped no juice)     
• 2 tbsp  Mango Chutney
• 2 tbsp  Shallots, minced 
• 1 cup  White Wine
• 3 tbsp  Trader Vic’s Curry Powder 
• ½ tsp   Cayenne Pepper
• 2 tbsp  Green onion, sliced thin  
• 1 tsp  Salt  
• 12 cranks  Fresh black Pepper

Directions

1. Start by adding shallot to white wine and bringing to a boil to flame off alcohol. Reduce the liquid by ¼. Pull out cream cheese to soften.
2. In a large bowl mix your curry powder & Cayenne into your cream cheese until its all the same color and there are no white chunks.
3. Add the remaining ingredients and mix until smooth.  Place in cooler for next day, better served cold.

Notes

*Philadelphia brand cream cheese is the preferred choice.

*For a mild option remove the cayenne pepper.

*Canned pineapple is preferred for this recipe.