I had an amazing group of women over last night for a networking/happy hour of sorts. Since almost all of the guests were folks I’d never met, I decided to stick with some of my tried-and-true apped’ouevres. This one is pretty much a slam-dunk every time…
It’s an adaptation of a recipe that a caterer traded with me after a party years ago. It’s great because it’s super easy to throw together the day before, it freezes well (before it’s baked) and you can lighten it up a little if you like.
BTW, the “place-card” you see in the photo is a great way to let your guests know what goodies they’re eating. I’ll post instructions for making them as soon as I (ahem) free enough corks.
- 1 rotisserie chicken, shredded
- 8 oz. cream cheese, softened
- 4 oz. sour cream
- 1 jar mango chutney
- 2 mangoes, peeled and diced
- ½ bunch green onions, chopped
- ½ red bell pepper, chopped
- 1-2 tsp. curry powder (to taste)
- ¼ cup chopped parsley (for color)
- salt and pepper
- 1 cup Monterey Jack or Mexican blend cheese (optional)
- Tortilla chips
- Mix all ingredients (except cheese and chips) together in a greased baking dish.
- Top with cheese if using.
- Bake at 350, 30-40 minutes, or until bubbly and starting to brown.
- Serve hot with tortilla chips.
You can use lighter versions of the cream cheese and sour cream if you like, and forego the cheese topping to make it a smidge healthier.
What’s your go-to apped’ouevre? I’d love to hear.