Dips that pair with your chillas

If you’ve sampled Chillas live with us, you’ve likely tasted our *ahem* famously delicious yogurt dip. I’ve shared the recipe in person more than once. And this weekend, I got to experimenting with a vegan version of the dip to pair with Chillas. 

So without further ado, here is the recipe for our fave dip - two ways: vegan & dairy-based - to dress up (pun intended) your chillas.  

The Original Yogurt Dip

½ cup thick greek yogurt, plain

⅛ tsp salt

⅛ tsp garlic powder

⅛ tsp onion powder

⅛ tsp pepper

A dash of lemon juice or water to thin out the dip. 

The Steps: Mix in a bowl. Taste and adjust seasonings as needed. Voilà!

The key is to start with good quality, thick full cream yogurt and use high quality spices.

Vegan Coconut Yogurt Dip

I’ll preface this by saying, on most days, I’d rather have a vegan chutney than a vegan yogurt. My reasons: 1) I 💖 chutneys of all kinds and 2) I don’t always love my store-bought options for vegan yogurt. That said, I’ve been wanting to offer a vegan dip option that’s as easy as the yogurt one above. So after a few experiments, here’s my fave vegan version of our dip: 

½ cup coconut yogurt, plain

¼ cup cilantro, chopped

⅛ tsp salt

⅛ tsp garlic powder

⅛ tsp za'atar spice

⅛ tsp pepper

A dash of lemon juice 

The Steps: Mix in a bowl. Taste and adjust seasonings as needed. Voilà!

A note: An unflavored, good quality coconut yogurt is a non-negotiable for this vegan dip. I’ve tried this with soy yogurt and don’t love the results. You could also use grated coconut and make this a chutney - at which point, you’d need a blender to blend the ingredients together.