Makes about 1 cup
1 cup reduced fat Vegenaise or LuAnn's Tofu Mayo (see KRT Cookbook/Archives)
2 Tablespoons dill pickle relish
2 teaspoons dried minced onion
1/2 to 1 teaspoon prepared mustard
Dash sugar (optional)
In a small bowl, stir together until well mixed.
Serve immediately, or cover and refrigerate.