RECIPE FROM "SANDY'S
(From Southern Living Magazine, August, 2002)
1 cup mayonnaise
3 green onions, sliced
2 tablespoons Creole mustard
1 tablespoon chopped fresh parsley
1 teaspoon minced garlic
1 teaspoon prepared horseradish
Stir together all ingredients; cover and chill until ready to serve.
NOTE: You can serve this recipe with Shrimp Po'boys.
Makes: 1-1/2 cups
Submitted to Southern Living by Beth Dreiling, Birmingham, Alabama