Pecan-Chutney Cheese Spread

Ingredients

• 2x 8 oz. packages cream cheese, softened
• 1x 9 oz. jar mango chutney
• 1 tbsp. curry powder
• 1/2 tsp. dry mustard
• 1/4 cup minced green onions
• 1 cup finely chopped Patten Pecans Salted & Roasted Pecans
• 1 cup toasted sweetened flaked coconut
• 1 cup chopped toasted Patten Pecans Medium Pecan Pieces
• 1/2 cup chopped fresh parsley
• gingersnaps, Gala apples, Bartlett pears, crackers

Directions

Process the cream cheese, mango chutney, curry powder, and dry mustard in food processor until smooth; stopping to scrape down sides as needed. Stir in minced green onion, Salted & Roasted Pecans, and toasted coconut. Trasfer to a large bowl; cover and chill 24 hours. Shape cheese mixture into 2x 6-inch-long logs. Stir together chopped toasted Medium Pecan Pieces and chopped parsley in a shallow dish; roll logs in pecan mixture. Serve with gingersnaps, sliced Gala apples, Bartlett pears, and crackers.