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.
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