I played in the kitchen yesterday developing a dairy free veggie dip that my grandson can have since his diet is dairy free and gluten free. I think I came up with something I like. Hope he does too.
1 cup of your favorite Mayo
1 tsp. Balsamic vinegar
1 tsp. onion powder
½ tsp. garlic powder
1 large tablespoon of chopped chives
1 large tablespoon of chopped parley
Pinch of salt
1 tsp. dried dill weed (not seed)
I chopped some of the last of my parsley and chives I harvested from my garden yesterday. I think the frost will take it with temps getting down into the 20’s starting tonight.
Mix your mayonnaise and chopped chives and parley. Add a bit of your favorite Balsamic vinegar to give it a bite. If you don’t have Balsamic vinegar, then squeeze a half a lemon into it. Add your onion and garlic powder and stir very well. Add a pinch of salt and your dill weed and finish mixing until well blended. Refrigerate and let flavors marry for a while.
It should store just like mayonnaise in your refrigerator. I put it in a pint sized mason jar.
Variations - You can play with it and add your tastes. You could add mustard or a dash of hot sauce to give it an even bigger kick. You can also use it as a flavored mayo on your sandwiches.
I love to invent in the kitchen. It makes me happy. Do what makes you happy and may God bless you and yours.