Warm Curry Chicken Dip with Major Grey's Chutney & Naan Dippers
4 loaves naan bread, cut in 2" strips
3 Tbsp butter, melted
12 oz light cream cheese, softened
1 cup whole-milk plain yogurt
2 tsp curry powder
3 cups cooked chicken, shredded
4 scallions, plus more for garnish, minced
1/3 cup golden raisins
8 oz Monterey Jack cheese, grated
1/4 cup fresh cilantro or parsley, chopped
Salt and freshly ground black pepper, to taste
1/2 cup sliced almonds or cashews
1/2 cup Major Grey's Chutney
Preheat an air fryer to 400°F.
Cut the naan in thirds lengthwise and then cut crosswise into 2" strips. Place in a large bowl and toss with melted butter.
In 2 batches, place naan strips into an air fryer basket. Air fry for 5 minutes until naan is toasted. Shake and toss basket halfway through.
Using a hand mixer, stand mixer, or food processor, beat the softened cream cheese and yogurt together. Add the curry powder and mix until evenly combined.
Fold in the shredded chicken, scallions, golden raisins, Monterey Jack cheese, and cilantro. Season to taste with salt and freshly ground black pepper.
Spread the mixture evenly into a 1-qt baking dish. Top with the sliced almonds or cashews. If making ahead, cover the dish with plastic wrap and refrigerate. Remember to remove the dip 1 hour before ready to serve.
Bake at 350°F for 30 minutes or air fry at 300°F for 20 minutes.
Before serving, spoon the Major Grey's chutney in the center of the dip and garnish with scallions. Serve hot with toasted naan dippers.
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