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Chicken Poppyseed Curry Spread Recipe


1 (8 ounce) package cream cheese, softened

1/3 cup vegetable oil

1 tablespoon di, salt and pepper to taste

1 carrot, peeled and cubed

1 pomegranate, lightly toasted

4 cups whole peeled potted fennel pea pods


In a medium bowl, combine cream cheese, oil, salt, pepper, carrot, pomegranate, and pea pods. Mix well and allow mixture to steep for 5 minutes. Stir in water until the mixture begins to thicken; cook 5 minutes more. Serve hot, or use to warm bread cubes.


Kara writes:

⭐ ⭐ ⭐ ⭐

These were pretty good, but the ice cream was SO FLAKY! I just kept it down because I didn't have any. I have a recipe for PB&J sandwiches so I thought I would try adding PB powder. I have never tried it, so I'm not really sure what it does. But it was pretty good and I might try it with real PB&J next time.