For spread: 1/2 cup mayonnaise or salad dressing, 1/2 cup ketchup, 3 Tablespoons prepared horseradish. Mix well.
Giardiniera: finely diced, assorted color bell peppers, 6 jalapeno peppers finely diced, 1 or 2 carrots finely diced, 1 onion chopped fine, 1 cup chopped cauliflower florets 1/2 cup canning and pickling salt, water to cover 2-3 cloves minced garlic 1 Tablespoon dried oregano 1 teaspoon red pepper flakes 1/2 teaspoon black pepper, 1 (5 oz) jar pimento stuffed green olives, chopped, 1 cup white vinegar 2/3 cup olive oil.
In a large bowl combine the peppers, and chopped vegetables.
Stir in the salt and fill with enough cold water to cover. Refrigerate overnight.
The next day drain the vegetables and rinse well. Place in a heat proof bowl.
In a saucepan combine the remaining ingredients, heat to a light boil and pour over the vegetable mixture. Stir well.
Put in a covered jar(s) and refrigerate for at least 2 days before using.
The flavor gets better the longer it sits. It will last up to 2 months in the frig. The olive oil will become thick and opaque in the refrigerator.
It doesn't affect the quality in any way.
As it warms up the the olive will become liquid again.