Curry Chicken Dip

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I have been making a variation of this Curry Chicken Dip recipe since I was a teenager. The original recipe was on the back of a box of Ritz Crackers, and used a lot of cream cheese. This year I decided to change it up a bit, and update my blog post. What I originally called Chicken Spread is now Curry Chicken Dip.

This is a wonderful appetizer for the holidays or any kind of get together.

The first recipe called for A-1 Steak Sauce and I don’t always have that on hand, so I used a little Worcestershire instead and it worked just fine. I also lightened up the texture by using half cream cheese and half sour cream. Either celery salt or celery seed will work. I started to use them instead of fresh celery just for convenience. Fresh celery adds a nice little crunch if you like that. If you use fresh celery, remember to adjust the salt.

Scroll down towards the bottom of this page for my original recipe of Curry Chicken Spread.

Enjoy!

Curry Chicken Dip

8 ounces Cream Cheese
1 cup Sour Cream
1/2 teaspoon Worcestershire
1 – 2  teaspoons Curry Powder, to taste
1/2 teaspoon Salt
1/2 teaspoon Celery Seed (or 1/4 cup finely chopped Celery)
1 – 2 tablespoons Fresh Parsley, chopped
Dash of Cayenne, optional
1 large can Shredded Chicken, about 12.5 ounces ( 2 cans could be used )

Beat the cream cheese until smooth. Add the sour cream, Worcestershire, curry powder, salt, celery seed, and cayenne if you are using. Mix well and taste. Adjust any seasonings you think necessary. Add the shredded chicken and parsley. Mix well, sample again, and adjust flavors one last time. You can serve right away, but it is better to let it set in the refrigerator for awhile for the flavors to develop.

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Curry Chicken Dip

This Curry Chicken Dip is a wonderful appetizer for the holidays or any kind of get together. I have two versions of this recipe, both are delicious!

Author: Cook This Again, Mom!

Ingredients

• 8 ounces Cream Cheese
• 1 cup Sour Cream
• 1/2 teaspoon Worcestershire
• 1 – 2 teaspoons Curry Powder to taste
• 1/2 teaspoon Salt
• 1/2 teaspoon Celery Seed or 1/4 cup finely chopped Celery
• 1 – 2 tablespoons Fresh Parsley chopped
• Dash of Cayenne optional
• 1 large can Shredded Chicken about 12.5 ounces ( 2 cans could be used )

Instructions

• Beat the cream cheese until smooth. Add the sour cream, Worcestershire, curry powder, salt, celery seed, and cayenne if you are using. Mix well and taste. Adjust any seasonings you think necessary. Add the shredded chicken and parsley. Mix well, sample again, and adjust flavors one last time. You can serve right away, but it is better to let it set in the refrigerator for awhile for the

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Here is my version of the Chicken Spread as originally posted in 2013.

The recipe that was on the Ritz Cracker Box called for a lot of cream cheese, diced celery and was rolled into a log and covered with almonds and parsley. I  simplified it and adjusted some of the ingredients a little.

Chicken Spread

16 ounces Cream Cheese
1 large can Shredded Chicken, about 12.5 ounces ( 2 cans could be used )
1 1/2 – 2 tablespoons A-1 Steak Sauce
1/2 teaspoon Celery Salt (or 1/4 cup finely chopped Celery)*

1 teaspoon Curry Powder
1 – 2 tablespoons Parsley

Beat the cream cheese until smooth then add the seasonings. Sample and adjust flavors if needed. Add the chicken and mix well. You could serve right away but it is better to put in the refrigerator for awhile for the flavors to set.

Serve the dip / spread with Ritz or your favorite crackers.

*If you use fresh celery you will need to adjust the salt.

Enjoy!

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