- 1/2 cup/120ml Green Valley Organics yogurt
- 2 tablespoons dairy free mayonnaise
- 4 tablespoons ketchup
- 2 tablespoons sweet or dill pickles, finely diced
- 2 teaspoons dehydrated onions
- 1 teaspoon white vinegar
- 2 teaspoons Worcestershire sauce
- 2-3 dashes Tabasco sauce OR 1 Chipotle Chile pepper in adobo sauce (optional)
- Add all ingredients to a small bowl and mix well. Refrigerate for at least an hour to allow the flavors to meld. Serve.
- Keeps refrigerated for 3 – 4 days (probably longer, but for us it’s long gone by then).