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Twist the flavor You can also add about 1/4 tsp of chili powder or cumin if you like to give it more of a Tex-Mex flair
Ingredients 1 cup mayonnaise or veganaise* 1/23/4 cup loosely packed cilantro 34 slices jalapeo (or more, to taste) zest of 1 lime 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp salt (or less, if you prefer) 1/2 tsp pepper 1/2 tsp dried dill (or 1/2 Tbsp fresh) 2 Tbsp lime juice 34 Tbsp milk or water (I use unsweetened cashew milk or water) Instructions Place all ingredients in a blender, food processor, or a tall cup for an immersion blender
See recipe card for how I make a chicken caesar wrap
No-Bake Chocolate Peanut Butter Bars: Crunchy, rich, and chocolatey
My default dressing is a French vinaigrette, which is sometimes slightly creamy, courtesy of a large dollop of Dijon mustard, but its fun to swap out another dressing from time-to-time for decidedly different results
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