Alexa - I just looked on FN and see it got mostly good reviews so maybe it was just me. And now you've got me thinking about seafood dip. I've not made this but it but it's another simple one that sounds pretty good. Opposite of TRO's, this one doesn't call for shrimp but I'm sure it would be good added. Crab Dip Legal Sea Foods Cookbook 8 oz whipped cream cheese with chives 2T heavy cream 3T minced Berumda or sweet onion (optional) 2t bottled horseradish 1/2-1 t Old Bay 3T sharp cheddar 1 pound fresh lump crabmeat, undrained, picked over Preheat oven to 400 deg. In a large mixing bowl blend cream cheese and cream until smooth. Mix in the onion, horseradish, Old Bay, and Cheddar. Stir in crab meat and its juices. Place in a medium ovenproof dish, like a 9 inch pie plate, and bake until bubbly, 10-12 minutes. Serve immediately. FOAS's note: As I typed this up I remembered that you despise Old Bay. Tough - I already typed it!

If you are a vegan, you may or may not eat "healthy" but there is little chance you are going to have a high intake of cholesterol, since plants are very low in cholesterol, if they have any at all. The highest oils for cholesterol are cottonseed and corn oils, two common oils found in pre-packaged and junk foods. Canola oil is also on the high end too. But even on the high end, it is only about 20% of what a common animal product might have. For example, butter has 2.5 g/kg cholesterol and canola oil, one of the highest, has ~.5 g/kg. Olive oil has .05g/kg. And these oils are some of the highest plant sources of cholesterol. So by its very nature, a vegan diet is low in cholesterol. It is possible to eat a low cholesterol containing diet and NOT be a vegan, so you don't have to adopt a vegan diet to eat low cholesterol, but you will have to limit your intake of animal fats and increase your intake of plant products and fiber. One way to lower your cholesterol intake is to eat vegan meals. So maybe not become a total vegan, but eat vegan some of the time, which is what I think a lot of folks are doing these days. I know BF and I eat vegan about 50% of the time. We still eat animal products but limit them. I guess also there is one school of thought that says that plant sterols compete with cholesterol binding sites in the body (not sure where these all are) and therefore will help lower cholesterol levels. Not sure where the research is on that one at this time, I've only scanned it. I've never had to worry about cholesterol, luckily! And I try to avoid high calorie foods, which are usually high in saturated fats, so I just naturally eat low cholesterol. So anyhow, as others have said on here, it matters more from a cholesterol standpoint, what kind of oil you use for your mayo, than the tiny bit of egg in it. I found a great site for info on plant cholesterol, BTW. Linked below. I'll be taking BioChem this fall for graduate school. I can't wait (NOT!!) Here is a link that might be useful: Cholesterol and Plants (from Bowling Green Univ. Dept. of Biochemistry)

I have been making mayo similar to what you described for several years now, and I find that it keeps well enough for at least month, although I tend to use it up before that time. I make my mayo with 100% olive oil and prefer the taste to commercial mayo, but it does taste like olive oil. That is not a problem for me, and you might be able to adjust to it. It is certainly good on sandwiches. There are many other uses for olive oil mayo - you can puree it with garlic to make aioli sauce to use on cooked vegetables. I use it to make Bleu Cheese salad dressing by adding extra lemon juice and black pepper. For me, your mistake was using vinegar instead of lemon juice, but you can still add lemon juice to it and use it to make tartar sauce or Ranch Dressing (which will have fresh dill, garlic, and black pepper). To make a Ranch Dip, add sour cream, and start with garlic cloves mashed in a mortar and pestle with a bit of Kosher salt. Then add chopped fresh dill, lemon juice, and the sour cream and mayo. Thin with lemon juice, if necessary. If you still think it is too strong, you can make another batch using plain oil (and preferably lemon juice) and then mix the two together. I will admit that the strong olive oil mayo takes a bit of getting used to, but now I prefer it. Lars

Oooh, that sounds like it would make a very interesting variation on potato salad or a chicken salad...or for dipping asparagus. I think it would be lovely in Chinese honey walnut prawns. I don't have my own recipe written down for this dish, as I just make it, but I found this one which sounds about right, and it comes from a website I've learned to trust for recipes. It would be quite tasty in sandwiches as well, as a substitute for regular mayo. Here is a link that might be useful: Honey Walnut Prawns