Curried Chicken & Mango Dip

Curried Chicken Mango Dip

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.

4.7 from 3 reviews
Curried Chicken & Mango Dip
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 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
  1. Mix all ingredients (except cheese and chips) together in a greased baking dish.
  2. Top with cheese if using.
  3. Bake at 350, 30-40 minutes, or until bubbly and starting to brown.
  4. 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.




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9 Responses to Curried Chicken & Mango Dip

  1. mary f.h. March 15, 2013 at 6:11 pm #

    I am thinking of doing this for my baby shower. I love Curry

    • admin March 16, 2013 at 9:05 am #

      Always a winner!

  2. Jamie March 16, 2013 at 4:46 pm #

    I was one of the lucky ladies that enjoyed this and man was it delicious!!! I’ll be sharing it when I entertain next :) Thank you!

  3. Beth S April 2, 2013 at 4:26 pm #

    why wasn’t i invited? should i be pouting now?

    • admin April 4, 2013 at 2:14 pm #

      Well Beth, we ARE overdue for a li’l get-together!

  4. Beth S April 22, 2013 at 9:36 am #

    Finally had an opportunity to make this. YUMMY! My only beef with the recipe is that unless HUSBAND chops everything for you ahead of time, 5 minutes is a little lean for “prep time!” Perhaps yours enjoys that part of cooking… mine goes straight to the “eating” part. Peeling, chopping and other various activities requiring knives, cutting boards and peelers took me about 30 minutes.


    • Morgan Wood April 22, 2013 at 10:11 am #

      Beth, glad you liked it and thanks for the “reality check” on prep time. I’ll adjust that in the recipe!

  5. Grant M December 15, 2014 at 9:36 am #

    This is amazingly delicious – I loved it. Perfect blending of flavors, sweetness from the mango, curry & pepper overtones, and the creaminess from the cream cheese all pair nicely with a salty tortilla chip! Will be in my go-to list for apps from now on.

    “This one is pretty much a slam-dunk every time…” <– I agree!

    • Morgan Wood December 18, 2014 at 11:41 am #

      Glad you liked it Grant! It will become your new go-to apped’oeuvre :) And it freezes GREAT {before baking}. So fun to have you here!

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