Curry and Cumin Dip

Prep Time: 10 minutes

Cook Time: 8 minutes

Serving: 4

A Word From The Cook

This great recipe was originally shared from Louise Serveau, didn’t really need to be tweaked, but I did – sorry Louise that’s just the way it happened!



  • 1       Tub of whipped Herb and Garlic Cream Cheese
  • 1/2   TBSP Curry Powder
  • 1/2   TBSP Cumin
  • 2       TBSP Orange Marmalade


  • 3       TBSP Red Pepper Jelly
  • 1 1/2 TSPS chopped Raisons (yellow)
  • 1        TBSP Chopped Pecans
  • 1        Green Onion chopped (white and dark green parts)
  • 1        TBSP Purple Onion chopped
  • 1        TBSP Pinenuts


  1. Mix all ingredients for ‘dip’ well and place in a shallow bowl.
  2. Refrigerate for 1 hour (covered with plastic wrap)
  3. Mix all of the ingredients for the ‘topping’
  4. Refrigerate topping mix
  5. Just before just before serving cover the dip with the topping
  6. Serve with Crackers or Nacho Chips
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