Warm Curried Chicken Dip with Major Grey’s Chutney and Naan Bread Dippers
Warm Curried Chicken Dip with Major Grey’s Chutney and Naan Bread Dippers
Author: The Blue Jean Chef, Meredith Laurence
Serves: 10 to 12
This is an easy dip to make ahead and take to a party whenever you're asked to bring an appetizer. Bring it in a ready to bake and serve casserole and just ask your kind host to pop it into their oven to bake it or re-heat it when you arrive.
Ingredients
- 4 loaves naan bread cut into 2-inch strips
- 3 tablespoons butter, melted
- 12 ounces light cream cheese, softened
- 1 cup plain yogurt
- 2 teaspoons curry powder
- 2 cups cooked chicken, shredded
- 4 scallions, minced
- ⅓ cup golden raisins
- 6 ounces Monterey Jack cheese, grated (about 2 cups)
- ¼ cup chopped fresh cilantro
- salt and freshly ground black pepper
- ½ cup sliced almonds
- ½ cup Major Grey’s Chutney
Instructions
- Pre-heat air fryer to 400ºF. Cut the naan in thirds lengthwise and then cut crosswise into 2-inch strips. Place in large bowl and toss with melted butter.
- In 2 batches, place naan strips into air fryer basket. Air-fry for 5 minutes until naan is toasted. Shake and toss basket halfway through.
- Using a hand mixer, stand mixer or food processor, beat the softened cream cheese and yogurt together. Add the curry powder and mix until evenly combined.
- Fold in the shredded chicken, scallions, golden raisins, Monterey Jack cheese and chopped cilantro. Season to taste with salt and freshly ground black pepper.
- Spread the mixture evenly into a 1-quart baking dish. Top with the sliced almonds. If making ahead, cover the dish with plastic wrap and refrigerate. Remember to remove the dip one hour before ready to serve.
- Bake at 350ºF for 30 minutes…. or air-fry at 300ºF for 25 minutes.
- Before serving, spoon the Major Grey’s chutney in the center of the dip and garnish with scallions. Serve hot with toasted naan dippers.
