Blog Archives - CINDY'S ON-LINE RECIPE BOX

Ingredients

• 1-2 TB cream cheese (easiest if softened ~ mine was plant-based)
• 2 TB rice vinegar (mine was seasoned, but doesn't matter)
• 2 TB milk (any kind, but best if NOT non/low fat ~ mine was creamy oatmilk)
• 1-2 tsp. light agave nectar (or could use honey ~ I couldn't decide between them)
• maybe 2 tsp. Kosher salt
• maybe 1 tsp. coarse ground pepper
• about 1/2 tsp. ground ginger
• about 1 tsp. dried dillweed
• about 1 TB fresh cilantro, chopped (I added more when I refilled it the next day, but there was enough dressing in there so didn't need to add more)
• 2 Poblano peppers. They're not hot, but still took the seeds out ~ cut into strips and then into pieces about the same size as the cucumbers
• 1/2 medium white onion, chopped into pieces the size of the other things
• About 5 red jalapeno peppers (which weren't that hot) ~ took all the seeds out & minced them smaller
• A couple of tiny colored Bell peppers ~ also seeded and chopped
• a handful of small Roma tomatoes, cut into quarters