Chutney And Cheese Spread - cooking recipe

Ingredients

2 (8 oz.) pkg. cream cheese, softened
1/2 c. chopped chutney/peach preserves
almonds, toasted at 300~ to 350~ for a few minutes
2 tsp. curry powder
1/2 tsp. dry mustard
1 fresh pineapple

Preparation

Take a fresh pineapple and slice in half, taking pineapple out and using shell as the dish.
Blend cream cheese, mustard, chutney and curry powder in food processor with an off-on motion until well blended.
Put into pineapple shell and top with toasted almonds.
Refrigerate 2 hours before serving with crackers.