Portion Size: 2 Tablespoons

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 cup light mayonnaise
1/4 cup chili sauce
2 tablespoons Creole mustard
2 tablespoons extra-virgin olive oil
1 tablespoon Louisiana-style hot sauce	or to taste
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
4 medium scallions, chopped	Wash, peel and chop
2 tablespoons chopped fresh parsley	Wash, trim and chop. Or 1 tablespoon dried
2 tablespoons chopped green olives	(optional) Minced.
2 tablespoons minced celery	Wash, trimmed and minced
1 clove garlic, minced	Wash, peel and mince
1/2 teaspoon chili powder
1 teaspoon salt, or to taste
1/2 teaspoon ground black pepper
1 teaspoon capers, chopped	(optional)

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a food processor together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Add scallions, parsley, olives, celery, capers, and garlic. Season with chili powder, and salt and pepper.
2	Cover and refrigerate for at least 30 minutes.