Curry Dip and Veggies

A unique dip for your veggies!

Ingredients

• 2 6-ounce cartons plain low-fat yogurt
• 1/4 cup mango chutney
• 2 to 3 teaspoons curry powder
• 1 pound fresh vegetables such as sugar snap peas, snow pea pods, carrot sticks, and/or yellow summer squash

Instruction

1. In a small bowl stir together yogurt, chutney, and curry powder. Serve immediately or cover and chill up to 24 hours. Serve with vegetables for dipping.