1 cup mayonnaise
1/2 cup plain yogurt or sour cream
3 tablespoons dried minced onions
1-1/2 teaspoons powdered garlic
1/8 teaspoon ground black pepper
1 tablespoon prepared yellow mustard
1-1/2 teaspoons Louisiana-style hot sauce
Mix everything in a jar or tupperware and refrigerate for at least half an hour to let the onions rehydrate.
Use with e.g. deli sandwiches; burgers; green salad; tuna or potato salad; crudite, fries or chips.
I use 1/2 cup each of regular mayonnaise, light mayonnaise and nonfat yogurt, but I am told that using a full cup of regular mayonnaise and leaving out the light would be better if you were putting it ahead of time on anything absorbent, e.g. potato salad or a sandwich.
The amount of hot sauce and pepper isn't enough to make it hot.
No comments:
Post a Comment