BACON AND MANGO CHUTNEY DIP

For a delicious holiday appetizer, try this bacon and mango chutney dip. With chopped pecans and a cream cheese/sour cream layer, it makes for a tasty combo. Not big on mango? It is great with other chutneys too! 

       

Holiday entertaining has kicked into gear. With that comes many opportunities to feast. I like to sample, so I love the appetizer table. A plateful of a variety of tasty little morsels to savor always makes me happy. I'm adding this Bacon and Mango Chutney Dip to my repertoire this year and I know it will be a hit, particularly for bacon lovers :)

This dip is an easy, simple, and tasty appetizer that will please. The mango chutney is spiced, tangy, and sweet. The bacon is crispy, meaty, and salty. Chopped pecans are nutty and crunchy while a smooth, and mellow cream cheese/sour cream layer provides balance to the other more robust ingredients. 

If you're not a fan of mango, swap the chutney out for your favorite variety. What you're looking for is something that is tangy, sweet, and with a little bit of spice.

This recipe uses store bought chutney. Some are thicker than others. To prevent the dip from becoming liquidy, use thick chutney that doesn't run. The mango chutney brand I use is watery. To make it work for this recipe, I bring it to a boil and thicken with a tiny addition of cornstarch slurry. The sauce thickens up to the perfect consistency.

Eight ounces of bacon is required for this dip. I don't like cranking up the oven for a few slices of bacon. My preferred method is to brown chopped bacon in a skillet, which takes between 5-7 minutes. Easy peasy! Serve the dip with crackers for an easy and delicious appetizer. 

This dip can be made a day or even a couple days in advance. It holds up well refrigerated. Make it at your convenience to keep the holidays low-stress whether you're entertaining or a guest. And if you're looking for good game day grub, you need to add this dip to the table!

See you next time! ♡

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BACON AND  MANGO CHUTNEY DIP

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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
1/3 cup chopped pecans
1 tablespoon finely chopped scallion for garnishing

crackers for dipping

INSTRUCTIONS:

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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