Bacon and Mango Chutney Dip

Bacon and Mango Chutney Dip


10.5 ounce jar mango chutney
1 tablespoon water
1 tablespoon cornstarch
8 ounce cream cheese, room temperature
1/2 cup sour cream 
8 ounces bacon
1/3 cup chopped pecans
1 tablespoon finely chopped scallion for garnishing
crackers for dipping


If the chutney is watery, thicken with a cornstarch slurry: bring chutney in a pan on medium heat to a boil. Prep the slurry by stirring cornstarch and water in a small bowl until smooth. Stir half the slurry to the boiling chutney. If it is still runny, continue adding enough slurry until it thickens. Allow to cool.

In a medium bowl, whisk cream cheese and sour cream until smooth. Spread into a pie dish or casserole dish. Top with chutney. Sprinkle with bacon, chopped pecans, and scallion. Serve with crackers.

Makes 8 to 10 servings.