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