If you have leftover dressing, store it in an airtight container in the fridge for up to a week
INGREDIENTS PREPARATION 1 medium-sized shallot finely chopped 2 peeled garlic clove finely chopped 2 teaspoons flakey sea salt 1 cup Violife 100% Vegan Just Like Cream Cheese Original softened 1 cup thick style coconut yogurt 2 tbsp thinly sliced chives 1 tbsp lemon juice 1 teaspoon black pepper extra virgin olive oil for drizzling small handful dill sprigs For the Vegetables 4 Persian cucumbers halved lengthwise 2 heads baby bok choy bottoms trimmed and separated 1 head fennel trimmed of thick stems and blemishes, cut lengthwise into slices 1 small jicama, peeled and cut into -inch julienne 1 small golden beet, peeled and thinly sliced on a mandoline 1 small orange bell pepper, cut into -inch strips 8 sweet mini peppers, halved 1 bunch small radishes, trimmed of the tops, halved 8 small young carrots, peeled and quartered lengthwise 3 cups cauliflower florets Combine the shallot, garlic, and salt in a medium mixing bowl, mix well, and let sit for 10 minutes, to soften the bite of the shallots and garlic
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After testing and tweaking this one with various ratios of mayo, buttermilk, and sour cream, Im happy to report that it works perfectly as a dip for wings or veggies
