Dips, Dips, Dips! Who did not dip their fries in Ketchup and Mayo? If you didn’t then there is something wrong with you. Hahahaha, I am just kidding. I grew up with Mayo coming out of my ears honestly. Being apart of a Southern family Mayo was put on burgers, sloppy joes, potato salad, cold slaw, lunch meat sandwiches (my brother and I use to do mayo and ketchup), bologna burgers, cucumber sandwiches, tomato sandwiches and the must Grill Cheese. Yes, I went there! But, seriously Kraft mayo was a staple growing up. When I went to the vegan side 3 years ago I was so afraid that I would not find a Mayo that I loved. I have found 2; Vegenaise and Just Mayo by Hampton Creek. I have tried the Hellman’s Vegan and it is good, but not my type of Mayo. This dip I use for fries and for well anything else, you may find me sitting in the corner with a bowl of it just eating it.
Ingredients 4 servings (2 tablespoons a serving)
1/2 cup vegan mayonnaise
2 tablespoons Sriracha
2 tablespoons lime juice or lemon juice *
Step 1: Mix all ingredients together in a bowl
Step 2: Use for anything you would like. Keep in an air tight jar for up to a week.
If you opt out for the juice, which you can, substitute for water or even Ketchup!