Warm Curry Chicken Dip - cooking recipe

Ingredients

Dip
250 g cooked chicken, finely chopped (or use a 350 gr/12 oz can)
1/4 cup green onion, white and green part thinly sliced
250 g light cream cheese, softened
125 g mozzarella cheese, shredded (about 1 cup)
1/4 cup golden raisin
1 garlic clove, minced
1/2 teaspoon curry powder
1/4 teaspoon salt
Topping
1/4 cup flaked coconut
1/4 cup sliced almonds
1/4 cup mango chutney (or apricot jam)
green onion, to garnish
2 -3 gala apples
6 stalks celery

Preparation

Preheat oven to 400\u00b0F.
Combine chicken, green onions, cream cheese, mozzarella cheese, raisins, garlic, curry powder and salt. Mix well.
Spread over bottom of a small (4-cup capacity) casserole dish.
Bake 18-20 minutes until heated through. Alternatively, the dip can be microwaved on high for 4-5 minutes until heated through.
Meanwhile, toast coconut and almonds, either in the oven, microwave or in a skillet on the stove top.
Core and slice apples into wedges. Cut celery into sticks.
Spread the chutney over the warm dip. Sprinkle with toasted coconut and almonds. Garnish with additional green onions.