Bacon and Mango Chutney Dip

INGREDIENTS:

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, cut into 1-inch pieces

1/3 cup chopped pecans

1 tablespoon finely chopped scallion for garnishing

crackers for dipping

INSTRUCTIONS:

Place bacon in a skillet. Turn heat to medium high. Sauté until golden brown (about 4-6 minutes). Transfer to a paper towel lined plate to drain.

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.

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