warm curry chicken and mango dip

Hearty and satisfying, this warm chicken and Brie dip explodes with a medley of delicious flavors.


  • 1 tbsp coconut oil, melted
  • 1 tbsp curry powder
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 cup shredded cooked chicken
  • 8 oz brick-style plain cream cheese
  • ½ cup coconut milk
  • ¼ cup mango chutney
  • 1 tbsp minced fresh ginger
  • 2 cloves garlic, minced
  • ½ tsp each salt and pepper
  • 8 oz Brie cheese, cubed
  • 2 green onions, thinly sliced
  • 2 tbsp finely chopped dried mango
  • 1 red finger chili pepper, seeded and diced, divided
  • ¼ cup toasted unsweetened shredded coconut
  • 2 tbsp finely chopped fresh cilantro
  • 1 pkg raincoast crisps® cranberry and hazelnut
  • 2 apples, cored and sliced


  • STEP 1: Preheat oven to 400°F. In bowl, combine coconut oil, curry powder, garam masala and turmeric; toss with chicken. Set aside.
  • STEP 2: Using electric mixer, beat cream cheese until smooth; beat in coconut milk, chutney, ginger, garlic, salt and pepper. Stir in chicken mixture, Brie, green onions, dried mango and half of the chili.
  • STEP 3: Scrape into greased 1-quart (4-cup) baking dish. Bake for 15 to 20 minutes or until golden golden brown and bubbling.
  • STEP 4: Garnish with toasted coconut, cilantro and remaining red chili. Serve warm with raincoast crisps® cranberry and hazelnut and apples.

For a vegetarian dip, substitute roasted cauliflower for chicken.

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