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


  1. In a small bowl stir together yogurt and curry powder.
  2. Stir in chutney to mix, or I prefer to swirl it in, with completely mixing it in.
  3. Cover and chill up to 24 hours.
  4. Serve with cut vegetables for dipping.

Recipe By: Mary Lee Chin, RD