Curry Dip and Veggies

• 2 (6 ounce) cartons plain low-fat yogurt
• 14 cup mango chutney
• 2 -3 teaspoons curry powder
• 1 lb fresh vegetables such as sugar snap peas, snow pea pods, carrot sticks, and or summer squash

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

cartons plain, mango, curry powder, fresh vegetables

Taken from www.food.com/recipe/curry-dip-and-veggies-409139 (may not work)