SHRIMP AND CHUTNEY DIP

Makes 2 1/2 cups. Serve with raw vegetables or crackers. 1 cup cooked shrimp, cut in small pieces 1 8 oz. cream cheese 1/4 t garlic powder 1/4 cup chutney, cut into small pieces 1/2 cup sour cream 2 T milk 1/4 t salt 1 T curry powder Cream cheese with curry, garlic, and chutney.  Add shrimp, sour cream, milk and salt.  Stir through, being careful not to mash the shrimp. This was accepted by Gourmet magazine for publication in September 1995.