Curried Yogurt Dip and Vegetables
Yield: Makes 1½ cup dip
- 1 6 oz. carton low-fat plain yogurt
- 2-3 teaspoons curry powder
- ¼ cup mango chutney
- 1 pound fresh vegetables, such as sugar snap peas, snow pea pods, carrot sticks, red pepper slices and/or yellow summer squash
- In a small bowl stir together yogurt and curry powder.
- Stir in chutney to mix, or I prefer to swirl it in, with completely mixing it in.
- Cover and chill up to 24 hours.
- Serve with cut vegetables for dipping.