This is a fairly peppy, creamy vegetable dip.  It was too hot for my palate, so I cut it in half with 6 oz of reduced fat sour cream.  I would probably halve the pepper measures on future batches.

• 3/4 c yogurt, plain, drained
• 2 tsp curry powder (red? green?)
• 1 tsp lemon juice
• 1/2 tsp oil
• 1/4 tsp black pepper
• 1/8 tsp hot sauce
• 1 clove garlic, minced

Allow to stand 30 minutes before serving.