Veggie Dip

Ingredients:

• 1/2 tsp "Fern Gully" Garlic Herb Pepper Blend
• 3/4 cup plain greek yogurt
• 1/4 cup mayo
• 1 tbsp lemon juice

Grilled Veggies: Red and yellow peppers and mushrooms with olive oil and our "Scotch on the Rocks" Smoked Scotch Bonnet Pepper Sea Salt. Air fried for 15 min at 425°

Directions:

1. In a small bowl or mason jar combine the yogurt, mayo, lemon juice and seasoning. 
2. Stir or shake well.
3. Dip can be made in advance and stored in the refrigerator for up to the time listed as the expiration date of the yogurt. 
4. Follow the rations to double the recipe as needed. 1 part mayo for every 3 parts yogurt. 1 tbsp lemon juice and 1/2 tsp spice for every cup of dip prepared.