This cheese and chutney dip makes a healthy school holiday snack served in a bowl surrounded by carrot and celery sticks and rice crackers.
Kids need to eat more veggies.If they won't eat them at dinner time, and many won't, they will need no persuading to dig into this dip inbetween meals,
The lemon rind and juice add a fresh sharp taste which compliments the sweetness of the chutney. Any leftovers will keep well in the fridge for a few days.
The Anathoth Autumn Harvest Chutney used in this recipe was recently launched by Barker's from Geraldine to mark their 25th birthday. It was chosen by their staff after a taste testing competition.
It's a combination of New Zealand rhubarb and New Zealand apples with dates, raisins, red wine vinegar and spices. I think it's delicious.
250 gm of reduced fat cream cheese
125 gm feta cheese
1/2 cup of grated parmesan cheese
2 tablespoons of lemon juice
Grated zest of 1 lemon
1/2 cup of Anathoth Autumn Harvest Chutney
Pepper and salt to taste
Beat the cream cheese with a beater till light .
Add the crumbled feta cheese and beat again until smooth.
Stir the other ingredients through.
Add pepper and salt to taste.
Scrape into a bowl.
Keep in the fridge until ready to serve.