Vegan Lemon & Chive Dip for Chips
A super quick, vegan creamy dip is great for dunking chips in, especially if they are spicy.
Servings: 2
Calories: 146kcal
Ingredients
- 4 tablespoon vegan mayo
- 2 tablespoon vegan plain or greek yogurt
- 1 tablespoon freshly squeezed lemon juice
- a small handful of fresh chives
- a good grinding of salt and pepper
Instructions
- Chop the chives finely.
- Add all the ingredients to a small bowl or jug and
mix well. - Taste to check the seasoning.
- Serve with chips and enjoy!
Notes
- Don't add any zest to this dip, it will look pretty but it will overpower
all the other flavours. - You can actually substitute fresh chives with dried in this dish, as long as you make the dip ahead and leave it in the fridge for a while. Half a teaspoon of dried chives will be enough.
- You can make a bigger batch of this dip, by doubling or tripling the recipe.
- This dip can be stored in an airtight container in the fridge for 4-5 days.
- This dip is not great frozen and can become watery, so I don't recommend freezing it.
Nutrition
Serving: 1g | Calories: 146kcal | Carbohydrates: 6g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Cholesterol: 1mg | Sodium: 254mg | Sugar: 2g
