* In a small bowl, combine the chili powder with the water and let stand for 15 minutes.
* In a mixing bowl, combine the chili mixture with the mayonaise, red onion, dill pickles, capers, parsley, taragon, chives, lemon juice, salt and cayenne pepper.
* Thoroughly mix all ingredients, use immediately or store covered in a refrigerater for up to one week.
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|Serving Size: 1 Cup (457g)|
|Recipe Makes: 2|
|Calories from Fat: 1068 (75%)|
|Amt Per Serving||% DV|
|Total Fat 118.6g||158 %|
|Saturated Fat 17.4g||87 %|
|Monounsaturated Fat 31.9g|
|Polyunsanturated Fat 63.8g|
|Cholesterol 91.7mg||28 %|
|Sodium 2952.5mg||102 %|
|Potassium 270.9mg||7 %|
|Total Carbohydrate 93.3g||27 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 90.9g|
|Protein 4.9g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1415
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