Shrimp, Mango Chutney, Curry Dip

I found this recipe in a collection of recipes I put together years ago. This is my appetizer and drink cookbook. The dip recipe most likely originally came from Gourmet Magazine at least 25 years ago.

I was a loyal subscriber for years and carted those magazines around with me each time I moved. Finally I decided to pull out my favorites and put them into my own cookbooks by category. I had a ball putting them together!

Here are the others I made eons ago. They are all a work in progress as I just keep adding recipes!

It is easy to put this Shrimp dip together and a really nice combination of sweet from the Mango Chutney, spice from the Jamaican curry, and creaminess from the cheeses.

I used a pound of medium shrimp (32 shrimps), which also adds a nice contrast in flavors and textures. Start by cooking the shrimp in a large saucepan of boiling, salted water. Cook for 2 to 3 minutes until the shrimp just starts turning pink. Drain and pat dry.

In a bowl, stir together cream cheese, chutney (I used Stonewall Kitchen’s Mango Chutney, but the old favorite–Major Gray’s, is what the original recipe calls for), curry powder, and finely minced garlic. Stir until very smooth. The recipe calls for a tablespoon of curry. Depending on your love for curry, and the spiciness of the curry you are using, either reduce or increase the amount of curry.

Chop the shrimp and add along with the sour cream (I used Greek style yogurt), milk, salt and pepper to taste. Transfer to a serving bowl, cover and refrigerate. The dip keeps well for several days in the fridge and is best to make the day before serving allowing the flavors to meld. Serve with Melba toasts, crudites, or good crackers. It’s delicious with mini-sweet bell peppers and also great with celery sticks. That’s it. A simple hors d’oeuvres, which is packed with complex flavors.

The first time I served the dip, I garnished with boiled shrimp and chives. The next time, I sauted the shrimp in butter, salt and curry. The garnishes are optional.

Both were excellent!



Shrimp, Mango Chutney, Curry Dip

Sweet, spicy, creamy and salty. Easy to make and a lovely combination of flavors.


  • 1 lb. Shrimp, peeled and deveined; about 32
  • 8 oz. Cream Cheese, softened
  • 1/4 cup Chutney The original recipe calls for Major Grey's, but I could not find that so used Stonewall Kitchen's Mango Chutney.
  • 1 Tbsp. Curry More or less to your liking.
  • 1 small Garlic clove, about 1 Tbsp. finely minced
  • 1/2 cup Sour Cream or Greek-style yogurt
  • 2 Tbsp. Milk
  • 1/4 tsp. Salt, or to taste
  • Freshly ground black pepper, to taste


  • Peel and devein the shrimp. In a large saucepan add the shrimp to boiling, salted water. Cook the shrimp for 2-3 minutes until it just starts to turn pink. Drain in a colander and pat dry. Chop the shrimp finely.
  • In a bowl, stir together the cream cheese, chutney, curry powder, and garlic until smooth.
  • Stir in shrimp, sour cream, milk, and salt/pepper to taste. Transfer to a serving bowl. Serve with crudites, good crackers or Melba toasts.


This Shrimp dip keeps well covered in the fridge for several days. It is best to make at least a day ahead to allow the flavors to come together. 

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