This month, in honor of Veganuary, we've partnered up with Girls Who Eat's Jamie Koll to bring you 4 delicious dip and chip pairing recipes to spice up your next snacking adventure.

Find this week's recipe below!

Yogurt Dill Dip (dairy free, vegan, sugar free, nut free)

Ingredients:
½ cup dairy free yogurt
1 tbsp lemon juice
1 tbsp olive oil
1 garlic clove minced
1 ½ tbsp dill
Sprinkle of salt

Instructions:

  • Mix all ingredients together in a small bowl!
  • Pro tip: let dip sit and cure overnight.

Pair with Sea Salt or Salt n' Vinegar Pulp Chips for a tangy, tasty snack! 

  

See the full founder interview with Girls Who Eat's Jamie Koll below:

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