- 1 cup reduced-fat plain yogurt
- 3 tablespoons chutney
- 2 tablespoons chopped green onions
- 1 teaspoon curry powder
- 1 medium green bell pepper
- Assorted fresh vegetables
- In a small bowl, combine the yogurt, chutney, onions and curry powder. Cover and refrigerate for 2 hours. Cut top off green pepper; remove seeds and membrane. Fill with dip. Serve with vegetables.