Chutney Cream Cheese
1/2 pound cream cheese, at room temperature
2 tablespoons plain yogurt
1/2 cup Mango Chutney
1/4 teaspoon fresh finely ground ginger
1 teaspoon fresh scallion, finely chopped
Place the cream cheese in a small mixing bowl and using a fork, mix well. Add yogurt mix again. Add the chutney, curry powder and ginger and mash until well incorporated.
Transfer to a small mixing bowl and cover and refrigerate at least one hour and up to 2 days for the flavors to mix. Garnish with the scallion.
Herbal Cream Cheese
1/2 pound cream cheese, at room temperature
2 tablespoons plain yogurt
1 teaspoon Indian Raita Mix or Persian Mast O Khiar or Greek Tatziki Seasonings
1 teaspoon fresh herbs like dill, cilantro, parsley, mint minced fine
1/4 teaspoon fresh finely ground ginger
1 teaspoon fresh scallion, finely chopped
Place the cream cheese in a small mixing bowl and using a fork, mix well. Add yogurt mix again. Add the spices, fresh herbs and ginger and mash until well incorporated.
Transfer to a small mixing bowl and cover and refrigerate at least one hour and up to 2 days for the flavors to mix. Garnish with the scallion.
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