Servings: 1-¼ cup

1 c. homemade mayonnaise (my 5 minute Mayonnaise works great) 1 c. homemade mayonnaise (my 5 minute Mayonnaise works great)
¼ c. unsweetened, plain Almond Milk ¼ c. unsweetened, plain Almond Milk
1 T. Olive Oil 1 T. Olive Oil
1 t. Apple Cider Vinegar 1 t. Apple Cider Vinegar
1 t. Lemon juice 1 t. Lemon juice
½ t. Dijon Mustard ½ t. Dijon Mustard
½ t. Onion powder ½ t. Onion powder
¼ t. Garlic powder ¼ t. Garlic powder
1 t. dried Dill 1 t. dried Dill
2 t. dried Parsley 2 t. dried Parsley
1 t. Pepper 1 t. Pepper
½ t. Sea Salt ½ t. Sea Salt

In a small bowl, add the ingredients and whisk together (if you made my 5 minute Mayonnaise, leave it in the 2 cup glass measuring cup, add the above ingredients and whisk).

Can be used as a dip as is, but if you prefer it to be thicker, use 2 T. Almond Milk, rather than ¼ cup. The dressing does thicken some when chilled, but if you want it to be thinner, add more Almond milk a Tablespoon at a time.  Can be used as a dip as is, but if you prefer it to be thicker, use 2 T. Almond Milk, rather than ¼ cup. The dressing does thicken some when chilled, but if you want it to be thinner, add more Almond milk a Tablespoon at a time.