From inthekitchenwithkath.com
(Adapted from Elise Bauer’s recipe on Simply Recipes)
Makes about 1½ cups
1¼ cups mayonnaise
¼ cup Creole mustard (Zatarain’s is great!)
1 Tablespoon paprika
1 teaspoon Cajun or Creole seasoning (I like Tony Chachere’s)
2 teaspoons prepared horseradish
1 teaspoon pickle juice (dill or sweet; I used dill)
1 teaspoon Tabasco
1 large clove garlic, pressed
Whisk all of the ingredients together. Cover and refrigerate until you’re ready to serve. It’s best made at least a few hours ahead.