Curry Dip

• 2 cups whole milk yogurt
• 1 tablespoon vegetable oil, like soy, peanut, or corn
• 1 large clove garlic, minced
• 1 tablespoon Madras curry powder
• 1/2 cup prepared mayonnaise
• 2 tablespoons sweet mango chutney, finely chopped
• 1 scallion (white and green), thinly sliced
• 2 dashes hot sauce, or to taste
• 1 teaspoon freshly squeezed lime juice
• 1 tablespoon finely chopped fresh coriander (cilantro)
• Kosher salt and freshly ground pepper
• Copyright 2001 Television Food Network, G.P. All rights reserved

1. Drain the yogurt in a coffee filter or cheese cloth-lined sieve, set over a bowl, until thickened to about 1 cup, about 2 hours.
2. Heat the oil in a small skillet over medium heat.
3. Add the garlic and cook, stirring, until fragrant, about 2 minutes.
4. Add the curry and cook, stirring, until fragrant about 30 seconds more.
5. Set aside to cool.
6. In a bowl, combine the drained yogurt, curry mixture, mayonnaise, chutney, scallion, hot sauce, lime juice, and coriander.
7. Season with salt and pepper, to taste.
8. Serve with vegetables, crackers, or chips.

milk yogurt, vegetable oil, clove garlic, curry powder, mayonnaise, sweet mango, scallion, hot sauce, freshly squeezed lime juice, fresh coriander, kosher salt, television

Taken from www.foodnetwork.com/recipes/food-network-kitchens/curry-dip-recipe.html (may not work)