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Ingredients 1 cup vegan mayo (we used Follow Your Heart) 1/2 cup vegan sour cream (we used Follow Your Heart) 3 tablespoons fresh parsley, finely chopped (or 1 tablespoon dry) 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dry) 1 tablespoon fresh chives, finely chopped (or 1 teaspoon dry) 1/2 teaspoon vegan Worcestershire (we used the gluten-free one by Edward & Sons) 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 to 1 teaspoon apple cider vinegar Salt and pepper, to taste Instructions Mix all of the ingredients together in a medium-sized bowl or jar until smooth
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We bake it to golden perfection in a large cast iron skillet, creating a bit of crisp on the bottom and on the top
