Artichoke Remoulade

1½ cups Duke’s mayonnaise

¼ cup whole grain mustard

1 clove garlic, minced

1 t. smoked paprika

¼ t. Old Bay

¼ t. Crystal Hot Sauce

3 scallions, white and tender green parts, chopped

1 6-oz. jar marinated artichoke hearts, drained and minced

In a medium bowl, whisk together all ingredients until combined. Refrigerate for at least 4 hours to allow flavors to meld. Keeps, refrigerated, for 7-10 days. Makes 2 cups.