Tangy Horseradish Dip for Vegetables

Number of Servings: 20

2 jars prepared white horseradish
1 C. olive oil
2 hard-boiled eggs
Salt and pepper to taste
Garlic powder to taste
Cut fresh vegetables for dipping

Place horseradish and hard-boiled eggs in blender and purée. With blender going, slowly add in oil so it emulsifies as it goes in. Add salt, pepper and garlic powder to taste. Mix thoroughly. Serve with vegetables. Better after 1 day in the refrigerator.