1 cup mayonnaise, preferably homemade or commercially prepared with avocado oil
½-3/4 cup kefir or yogurt
2 cloves garlic, crushed into a paste
1 tablespoon parsley, dried
2 teaspoons dill, dried
2 teaspoons chives, dried
½ teaspoon onion powder
½ teaspoon sea salt
2 teaspoons lemon juice
The amount of kefir or yogurt you use will depend on how thick you would like your final product to be. If you are using this for a dip, use a smaller amount of kefir or yogurt. To use as a salad dressing, use 3/4 of kefir or yogurt.
Whisk all ingredients in a bowl or blend until smooth in the blender. Store in the refrigerator for up to 4 weeks.