Recipe - Chutney Dip

4 Eggs
hard cooked
3 ounce Cream cheese
1 tablespoon Worcestershire sauce
1 tablespoon Curry powder
1 ds Cayenne pepper
3 ds Tabasco sauce
One fourth teaspoon Celery seeds
2 tablespoon Mayonnaise
Salt
Black pepper, ground
4 tablespoon Chutney
chopped fine

Mash eggs with cheese. Add other ingredients, adding chutney last. Chill.
Serve as a dip. This keeps well in the refrigerator for several weeks.

Original recipe from The Gasparilla Cookbook (received in May cookbook
swap from Gail), by Mrs. J. Brown Farrior. Conversion by Rick Weissgerber.
[GEnie D.WEISSGERBE]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini