Peruvian jalapeño-lime dip

Ingredients
2 dl mayonnaise
2 dl 10% fat yogurt
2 tablespoons jalapeno-lime seasoning
1 tablespoon honey

preparation

Mix all ingredients in a bowl and let it chill in the fridge for 15 minutes before serving. The dip can be stored in an airtight container in the fridge for several days.

Tip from Great-Taste.ch:

The dip can also be made vegan. Replace the honey with organic Arenga sugar and the yoghurt and mayonnaise with vegan mayonnaise.

Recipe for a Vegan Mayonnaise

Ingredients
1/2 cup soy milk
1 tablespoon white vinegar
1/2 teaspoon sea salt
1 1/2 teaspoons Dijon mustard
1 cup vegetable oil,
pinch of cane sugar

preparation

Place all ingredients in a food processor and run for 1 minute. Add the oil in drops until the mayo is thick.

Johannes from the Great Taste Team wishes you good luck and lots of enjoyment!