1To a blender, add a third cup mayonnaise, a third cup Greek yogurt, one cup fresh cilantro, a half cup fresh basil, a quarter cup fresh mint and parsley, two jalapeños with the seeds removed, one tablespoon Aji Amarillo paste, the zest and juice of one whole lime, one teaspoon white wine vinegar and honey, a quarter teaspoon Dijon mustard and a pinch of salt.
2To a blender, add a third cup mayonnaise, a third cup Greek yogurt, one cup fresh cilantro, a half cup fresh basil, a quarter cup fresh mint and parsley, two jalapeños with the seeds removed, one tablespoon Aji Amarillo paste, the zest and juice of one whole lime, one teaspoon white wine vinegar and honey, a quarter teaspoon Dijon mustard and a pinch of salt.
3To a blender, add a third cup mayonnaise, a third cup Greek yogurt, one cup fresh cilantro, a half cup fresh basil, a quarter cup fresh mint and parsley, two jalapeños with the seeds removed, one tablespoon Aji Amarillo paste, the zest and juice of one whole lime, one teaspoon white wine vinegar and honey, a quarter teaspoon Dijon mustard and a pinch of salt.
4While blending, drizzle in a quarter cup of olive oil.
5While blending, drizzle in a quarter cup of olive oil.
6While blending, drizzle in a quarter cup of olive oil.