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CLINTON KELLY Mini Chutney Cheese Balls

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ingredients
MINI CHUTNEY CHEESE BALLS
1 pound cream cheese (softened to room temperature)
2 tablespoons sour cream
1/2 cup currants
1/2 cup walnuts (toasted and chopped)
1/2 cup scallions (thinly sliced)
1/2 teaspoon curry powder
1/2 teaspoon Kosher salt
1/2 jar mango chutney (about 4 ounces)
1 cup sweetened coconut flakes
1 bag honey braided pretzels
Kosher salt and freshly ground black pepper (to taste)

directions
In a large bowl, add the cream cheese and sour cream, and mix to combine. Add the currants, walnuts, scallions, curry powder, and salt, and stir to combine. Using a 1 tablespoon cookie scoop, scoop cheese mixture to form mini cheese balls, roll with hands to smooth. Place on baking sheet and refrigerate for at least 30 minutes.
Remove cheese balls from refrigerator. Place a honey braided pretzel in the center of each cheese ball. Dip cheese ball in chutney, and coat with coconut. Place on platter. Refrigerate until ready to serve.
Tip: Make cheese balls a day in advance and store in the refrigerator. One hour before the party, add braided pretzels, dip in chutney, coat in coconut and serve!

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