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I then machine-basted the bottom of the waistband layers together with a 1/8-inch seam allowance
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Makes 1 cup dressing/dip = 8 servings of 2 tablespoon each Ingredients cup canned coconut cream or milk (solid portion) cup extra virgin olive oil or refined avocado oil (see note 1) cup vegan buttermilk (see note 2) 2 tablespoons fresh minced chives or 1 tablespoon dried chives 1 teaspoons fresh minced dill or teaspoon dried dill 1 teaspoon apple cider vinegar 2 teaspoons pure horseradish (not sauce) teaspoon garlic powder teaspoon onion salt sea salt, to taste black pepper, to taste 1 teaspoon Tabasco or other hot sauce of choice, to taste *omit for nightshade free/AIP Instructions Add ingredients to a glass or metal bowl and whisk to combine
If needed, adjust oven racks so that baking dish will sit in center of oven
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