We had a little appetizer potluck at work this week and I thought I’d make my mom’s curried cheese ball. The cheese ball is really simple to make and is a little spicy and sweet. My mom usually uses Major Grey’s Mango Chutney, but I had recently bought apricot preserves for Cape Malay Curry, so I thought I would use that instead. It provided a perfect amount of sweet fruity goodness!

1 8 ounce package cream cheese (I’m partial to Philadelphia Cream Cheese, nothing else really seems to compare)
2-3 tablespoons mayonnaise (full fat!)
2 tablespoons apricot preserves (or mango chutney)
2 teaspoons curry powder
Pinch ground ginger
1/2 small onion finely minced
1/2 cup slivered almonds toasted

1. Let the cream cheese sit out for a bit to get soft.
2. Mix in all the other ingredients except for the almonds and stir and mash and stir and mash until smooth.
3. Shape as much as you can into a ball. I scraped the sides with a rubber spatula as well.
4. Put in the fridge to get firm again.
5. Finish shaping into a ball and coat with toast slivered almonds.
6. Serve with crackers.