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Summertime is perfect for trying new dressing or dips to go with fresh vegetables. This recipe can also be used to spread on sandwiches or served with deep fried cod. You can also add it to a wrap that you fill with veggies, tofu or shrimp. I had two large cucumbers and a carton of cherry tomatoes that needed to be used. I keep these ingredients and replenish any that passes that "use by" date. This is a spicy recipe and the heat lingers on for a bit.

Ingredients

Mayonnaise, 1 cup

Sweet chili sauce, 3 tablespoons

Chili garlic paste, 1 tablespoon

Ground hot peppers, 1/8 teaspoon

Salt, ¼ teaspoon

Veggies of choice

Parsley, dried, a few sprinkles

Preparation

Add the mayonnaise, sweet chili sauce, chili garlic paste, ground hot peppers and salt into a mixing bowl. Mix with a large rubber spatula. If using as a dip, place in the refrigerator until ready to use. If adding chopped vegetables, for a salad, add and mix in. I used two large cucumbers and a carton of cherry tomatoes. The cucumbers were peeled, halved and sliced. The cherry tomatoes were halved. Sprinkling with parsley is optional. Refrigerate until ready to serve.

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