Gluten Free “Outback Style” Dip
½ Cup Mayonnaise
2 tsp Ketchup
2 tsp Horseradish, cream style
¼ tsp paprika
¼ tsp salt
¼ tsp dried oregano
Dash of pepper
Dash of Cayenne pepper
Combine all ingredients and refrigerate up to two weeks.
Mix and serve with chips or fresh vegetables.
