INGREDIENTS
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3/4 cup mayonnaise
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2 tablespoons Creole mustard
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2 tablespoons sweet-hot pickle relish
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1 canned chipotle pepper in adobo sauce, chopped
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1 tablespoon chopped fresh flat-leaf parsley
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1/2 teaspoon lemon zest
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2 teaspoons fresh lemon juice
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1/8 teaspoon salt
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1/8 teaspoon pepper