INGREDIENTS 400g Cream cheese (500gm if not adding Sour Cream) 100g Sour cream 300g Deacon’s Tasmanian Spicy Eggplant Chutney 2x small cloves garlic, crushed 1/2 tsp sea salt 1/4 tsp cracked pepper GARNISH 1x tomato, finely diced 1/2 red onion, finely diced 1/2 bunch coriander, finely chopped METHOD Using a food processor, blend all ingredients together for the dip until mixture stiffens, adjust seasoning to taste. In a small bowl combine tomato, red onion, and coriander. Scoop dip into a shallow serving bowl, top with the salsa mixture. Serve alongside crackers or poppadum’s for dipping. Enjoy!