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Bell Pepper & Taco Dip

Makes 1 Serving

Macros: 96Cal, Fat 4g, Carbs 16g, Fibre 4g, Protein 2g


1/2 cup Unsweetened Coconut Yogurt

1/2 tsp Taco Seasoning (to taste)

1 Red Bell Pepper (sliced)


In a small bowl mix the yogurt and taco seasoning together. Serve with the red bell pepper slices for dipping. Enjoy!

Leftovers: Refrigerate the dip in an airtight container for up to three days.

Additional Toppings: Add sea salt and black pepper to taste.

No coconut yogurt: Use Greek yogurt instead.

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