This light and fresh sauce is great for dipping fish sticks, chicken nuggets and veggies! Also try as a spread on sandwiches and wraps.

INGREDIENTS:

• 1 dill pickle
• 1 Tablespoon capers, optional
• ½ teaspoon fresh parsley
• 1/2 cup of storebought or homemade mayonnaise
• 1 Tablespoon fresh lemon juice
• 1 Tablespoon Rocky Mountain Olive Oil Wild Anithos Dill Infused Olive Oil
• ½ teaspoon Worcestershire sauce
• ½ teaspoon Dijon mustard
• Salt and fresh ground black pepper to taste

DIRECTIONS: 

Shop the dill pickle into very small pieces until you have approximately 3 Tablespoons. Chop the capers, if using and fresh parsley.

In a small bowl, add the mayonnaise, pickles, lemon juice, capers, olive oil, Worcestershire sauce and mustard in a small bowl. Stir with a spoon until well blended and creamy.

Season the sauce with a pinch of salt and pepper. Mix to combine and then taste the sauce. Adjust seasoning as necessary.

For the best flavor, cover and refrigerate the sauce for at least 30 minutes before serving to let the flavors combine.