All the flavour, minus all the guilt! Perfect on a wedge salad, drizzled over grilled meats, or even as a base for chips or crudités.
Add the kefir, skyr and mayonnaise to a medium bowl. Whisk until smooth.
Add the parsley, dill, coconut amino, apple cider vinegar, garlic, onion and salt and pepper.
Stir till well blended. Taste and re-season, to your tastes.
Best served after it has been refrigerated for a couple of hours to allow the flavours to meld and the dressing to thicken slightly.
If you find the consistency too thick, you can always thin it with a touch more kefir.
To turn this into a DIP:
Omit the kefir. Increase the mayonnaise and skyr to 3/4 cup each. Increase the herbs by 1 tbsp each. And add an extra tsp each of the onion and garlic. And increase the coconut aminos to 1/2 tsp. Season with salt and pepper to taste.