Carolyn Wood

INGREDIENTS 1 cup Mayonnaise 1/2 cup Sour cream 2 tsp Lemon juice 2 tsp Dried parsley 1 tsp Dried dill 1 tsp Dried chives 1/2 tsp Garlic powder 1/2 tsp Onion powder 1/2 tsp Sea salt 1/4 tsp Black pepper 1/4 cup Unsweetened almond milk (or for a nut-free version, use coconut milk beverage or watered down heavy cream) INSTRUCTIONS Whisk all ingredients together. Add the almond milk last, gradually, until you reach desired consistency (possibly less for a thick dip or more for a thinner dressing). Refrigerate for at least 1 hour to let the flavors develop. Store in the refrigerator for up to 10 days. This article comes from a recipe written here .

Ingredients ½ c Hot water 4 Envelopes (1 box or ¼ cup) Plain gelatin 1 c. Shredded mozzarella cheese 1 tsp Garlic powder 1 tsp Italian seasoning Salt and pepper to taste Instructions Place the hot water into a small saucepan over medium heat. Once the water comes to a low simmer, add in the gelatin whisking constantly until completely dissolved. This can take a few minutes. Be sure to use only plain unflavored gelatin. This is generally found in the baking aisle along the regular flavored gelatin, but sometimes on a higher or lower shelf. One box usually contains 4 packets with 1 tablespoon of powder each. You will need 4 tbsp total for this recipe. Once the gelatin is dissolved in the water, add in the mozzarella cheese and stir constantly until completely melted. Whisk in the garlic powder, Italian seasoning as well as salt and pepper to taste. Remove the mixture from the heat, and pour it out onto a sheet pan lined with parchment paper. Spread the mixture into a thin even layer, and...