Recipe courtesy of Food Network Kitchens

Ingredients:

2 cups whole milk yogurt
1 Tbs. vegetable oil, like soy, peanut, or corn
1 large clove garlic, minced
1 tsp. Madras curry powder
1/2 cup prepared mayonnaise
2 Tbs. sweet mango chutney, finely chopped
1 scallion (white and green), thinly sliced
2 dashes hot sauce, or to taste
1 tsp. freshly squeezed lime juice
1 Tbs. finely chopped fresh coriander (cilantro)
Kosher salt and freshly ground pepper

Preparation:

Drain the yogurt in a coffee filter or cheese cloth-lined siev and set over a bowl until thickened to about 1 cup, about 2 hours.

Heat the oil in a small skillet over medium heat. Add the garlic and cook, stirring until fragrant, about 2 minutes. Add the curry and cook, stirring, until fragrant about 30 seconds more. Set aside to cool.

In a bowl, combine the drained yogurt, curry mixture, mayonnaise, chutney, scallion, hot sauce, lime juice and coriander. Season with salt and pepper, to taste.

Yield: about 2 cups

This dip is a great addition to a Crudité Platter. For variety, serve alongside a traditional favorite, "Really" Onion Dip.