This was a good tangy, sweet-hot dip, Julie. I used the cream cheese. Hope you like it. I mentioned to Debbie that the Crockpot Stuffing is from a post on Kitchenlink from Dec. '99 by gramaj. If you don't find it in a search, let me know. I've made it twice. I always enjoy your menus...Thanks.

Curry-Chutney Holiday Dip
(serves 8 to 10)

1/2 lb. reduced-calorie cream cheese (Neufchatel) or silken (soft) tofu (drained)
1/3 cup mango chutney
1 teaspoon olive oil
1 tablespoon lemon juice, or to taste
1 teaspoon curry powder
1/4 teaspoon ground cumin

In food processor or blender, puree cream cheese (or tofu), chutney, oil, lemon juice, curry and cumin until very smooth. Refrigerate at least 1 hour before serving.

Serve this dip with a platter of raw vegetables: whole blanched snow peas, red bell pepper wedges, whole blanched green beans, carrot and celery sticks and cauliflorets. The dip can be made with either cream cheese or tofu, depending on your preference.