Grandma McEvoy's East Indian Bean Dip

I made this yesterday for a 4th of July Barbecue with one of our Organic (tm)zucchinis. It was a big hit. Recipe reprinted courtesy of "Weight Wacher's Annual Recipes for Success 2003" cookbook (2003 was a great year for weight loss - remember how slim we all were while watching "Mystic River?"). I would recommend going light on the yogurt and heavy on the chutney for producing a less gloopy dip.

1 tsp curry powder
1/4 tsp ground ginger
1/4 tsp ground cumin
1/4 tsp ground allspice
1 16 oz can navy beans, rinsed and drained
1 small zucchini, chopped
3/4 cup choopped yellow bell pepper (about 1 small)
1/3 cup chopped red onion
1 large garlic clove, minced
1/2 tsp salt
1/4 cup hot mango chutney
2 tbsp chopped fresh mint
2 tbsp plain fat-free yogurt

cook spices in a small skillet on low heat, stirring constantly, for 1 minute. Remove from heat

combine beans and next 5 ingredients in a bowl, add spice mixture, stirring well. Stir in chutney, yogurt, and mint.