Curry Chutney Cheese Spread

2 (8 oz) pkg cream cheese, softened

1 (9 oz) jar mango chutney (find with gourmet jellies)

1 T curry powder

1/2 tsp dry mustard

1/4 C minced green onions

2 C finely chopped toasted pecans

1/2 C chopped fresh parsley

Process cream cheese, chutney, curry powder and

dry mustard in processor still smooth (or blend by hand).  Stir in green onions and 1 cup pecans.  Cover and chill 24 hours.  Shape cheese mixture into two 6-inch logs.  Stir together pecans and parsley. Roll logs in pecan mixture.  Serve with gingersnaps, sliced apples & assorted crackers.

I skip making logs and serve as a dip surrounded by thin gingersnaps, apples and gluten free crackers!  Served for Bunco and it was a hit!