Chutney Appetizer Spread

1 package (8 ounces) cream cheese (dairy or soy), at room temperature, or a 10-ounce package soft silken tofu 1/4 cup chopped fresh cilantro, packed 2 tablespoons grated fresh onion 1/4 teaspoon salt 1/4 teaspoon white pepper 2/3 cup mango chutney (check for gluten-free if necessary) 1/4 teaspoon crushed red pepper flakesIn a food processor, pulse the cream cheese, cilantro, onion, salt and pepper. Transfer to a small bowl and stir in the chutney and red pepper flakes. Refrigerate if not serving immediately.Serve six (about 2 cups).?Cooking Free? by Carol Fenster (2005 Avery, $18.95)

Article Comments
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the "flag" link in the lower-right corner of the comment box. To find our more, read our FAQ.