Passage To India

• 8 ounces light cream cheese
• 8 ounces lowfat cottage cheese
• 4 ounces nonfat greek yogurt
• 1 tablespoon curry powder(I like Madras)
• 1 tablespoon fresh lemon juice
• 1 whole chicken breast, poached and shredded
• 1 cup mango chutney
• 1/2 cup shredded sweetened coconut
• 1/2 cup golden raisins
• 1/2 cup chopped scallions
• 1/2 cup chopped peanuts or cashews
• 1/4 cup chopped cilantro(optional)
• 1 cup crumbled flavored tofu or chopped hard boiled eggs(vegetarian option)

1. In the bowl of a food processor, combine cream cheese, cottage cheese, yogurt, curry powder and lemon juice. Process until smooth. Taste and add salt & pepper to taste along with additional curry powder.
2. On a flat serving dish or platter spread the cheese mixture in an even layer.
3. Spread chutney to taste over the cheese, followed by layers of coconut, raisins and scallions.
4. Top with shredded chicken, tofu or hard boiled eggs.
5. Wrap and chill for at least 6 hours to blend flavors.
6. Before serving, top with chopped peanuts, additional scallions and cilantro. Serve with toasted pita chips or pappadams.

light cream cheese, cottage cheese, yogurt, curry, lemon juice, chicken, mango, coconut, golden raisins, scallions, peanuts

Taken from food52.com/recipes/8964-passage-to-india (may not work)