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  • 1 cup Safflower Mayonaise
  • 1/4 cup Buttermilk: (1 cup Coconut Milk Unsweetened & 1 Tablespoon Apple Cider Vinegar. Mix the two together and chill for 3 hrs. Unused Buttermilk can be stored in the fridge for up to a week)
  • 1/2 tsp dried Parsley
  • 1/2 tsp Chives (optional)
  • 1/2 tsp dried Dill
  • 1/4 tsp Garlic powder or Garlic/Herb spice
  • 1/4 tsp Dried diced Onion or Onion powder
  • 1/8 tsp Himalayan Salt or Celtic Salt
  • 1/8 tsp ground Peppercorn

Combine all ingredients in a glass bowl except for the Buttermilk. Slowly whisk in the Buttermilk.Store in airtight container and chill for 1hr before using so the dressing will set. Use as a salad dressing, veggie dip or in a pasta salad or any other way you would use a ranch dressing.

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