Curry Dip - cooking recipe

Ingredients

1 1 cup well drained nonfat yogurt or 1 cup low-fat yogurt (I use my Yogurt Cheese, Yogurt Cheese - 'Labanee', in Arabic for a thicker consistency)
1 cup good quality mayonnaise (Best Foods or Hellman's works best, or Miracle Whip if you're REALLY hard up)
2 tablespoons fresh lemon juice
2 tablespoons cider vinegar
1 tablespoon sugar
1 tablespoon curry powder
1/2 teaspoon salt, to taste

Preparation

Blend all ingredients thoroughly.
Refrigerate for at least 1 hour, or better yet, overnight.
Adjust seasonings to taste.
Serve with chilled crudites, crackers, or chips.