This is a fabulous condiment to have on hand. I often make a double batch of mayo and keep half plain and turn the other half into ranch dressing. It is a perfect dip for crudites, obviously, but is also delicious with lunch meat, grilled meats and veggies and anything Buffalo-style. I have made this with fresh herbs too, like dill and cilantro. It is a great option for serving that day. If you want to make in advance or keep around, dried dill will last longer. The dressing will stay in your frig as long as the mayo lasts, which is as long as the egg will last, about 2 weeks.
Prep Time – 10 minutes
Cook Time: None
Servings: Makes 1 1/2 cups
•1 cup homemade mayo https://contemporarycavegirl.wordpress.com/2014/06/02/fast-mayo/
•1 tbsp. Garlic infused EVOO or 1 tbsp. minced garlic
•1/4 – 1/2 cup full fat coconut milk
•1 – 2 tsp. apple cider vinegar
•1 tbsp. dried dill
•1 tsp. black pepper to taste
1. Combine dressing ingredients in a small bowl.
2. Adjust to add more mayo or coconut milk for desired dressing thickness and stir well.
3. Do a quick taste test to adjust seasonings and enjoy!