27/7/15

Yogurt Dip with Mango Chutney and Curry



ingredients

  • 200gr greek strained yogurt 2%
  • 200gr cream cheese philadelphia
  • 6 Tbsp mango chutney store-bought
  • juice from 1/2 lemon
  • 1 tsp curry powder
  • 1/2 tsp turmeric powder
  • 2 Tbsp parsley chopped
  • salt
  • pepper

instructions

In a bowl mix all ingredients.
Refridgerate for a few hours or overnight.
Serve with carrot and cucumber sticks.

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