1 c. mayonaise 1 T. horseradish 1 1/2 T. chopped red onion 6 T. finely chopped dill pickles 1 tsp. dijon mustard 1 tsp. fresh lemon juice 1 1/4 tsp. sugar 1/4 tsp. salt 1 T. ketchup dash of hot sauce 1 T. chopped fresh parsley
Mix altogether. Refrigerate for a couple of hours. This is so good with fish.
Lesley and I have even eaten this with potato chips as a dip as it is so good!
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.