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.