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.