I tried this dip recipe last week using fresh mint leaves and yogurt to serve with an appetizer that I made. Instead of the usual mint chutney, this dip made a refreshing change. Its perfect to serve with any snacks, chips or veggie crudites as well. As the curd was slightly sour, I did not add any lemon juice to add the much needed tang in the dip. I had some dip left out, so I added some more curd (yogurt) to it, blended well and had it as a refreshing drink. To the rest of the dip, I added some finely chopped onions and served it as a raita along with chapathis and the kids loved it a lot too. So not a single drop was wasted and this one dip recipe served in multitude ways.

Notes:

1. If you do not have chaat masala powder, then add roasted cumin powder in place of it.
2. You can also use coriander leaves in place of mint leaves or a combo of both leaves.  
3. Adjust the green chilies according to your taste buds.