Does anyone have the recipe/or one like it, for the dip that is served with the blooming onion at the Outback Steakhouse?? I love it and can't find it anywhere!!! Any help would be great!!!

I hope it will help...have you ever made it? Was it close to what they have at the resturant? The waitress did say that it is a horseradish base so I will try this and see.....THANKS FOR ALL YOUR HELP!!!!

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Lets get cooking!!

• This comes from  www.recipelink.com
  
  
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• Dipping Sauce
• 1/2 cup mayonnaise
• 2 teaspoons ketchup
• 2 tablespoons cream-style horseradish
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon dried oregano
• Dash ground black pepper
• Dash cayenne pepper
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  The Onion
• 1 egg
• 1 cup milk
• 1 cup all-purpose flour
• 11/2 teaspoons salt
• 1 1/2 teaspoons cayenne pepper
• 1/2 teaspoon ground black
• 1/4 teaspoon dried oregano
• 1/8 teaspoon dried thyme
• 1/8 teaspoon cumin
• 1 giant Spanish onion (3/4 pound or more)
• Vegetable oil for frying pepper

1. Prepare
   the dipping sauce by combining all of the ingredients in a small bowl.
   Keep the sauce covered in your refrigerator until needed.
2. Beat the egg and combine it with the milk in a medium bowl big enough to hold the onion.
3. In a separate bowl, combine the flour, salt, peppers, oregano, thyme, and cumin.
4. Now
   it's time to slice the onion-this is the trickiest step. First slice
   3/4 inch to 1 inch off the top and bottom of the onion. Remove the
   papery skin. Use a thin knife to cut a 1-inch diameter core out of the
   middle of the onion. Now use a very sharp, large knife to slice the
   onion several times down the center to create the "petals" of the
   completed onion. First slice through the center of the onion to about
   three-fourths of the way down. Turn the onion 90 degrees and slice it
   again in an "x" across the first slice. Keep slicing the sections in
   half, very carefully, until you've cut the onion 16 times. Do not cut
   down to the bottom. The last 8 slices are a little hairy, just use a
   steady hand and don't worry if your onion doesn't look like a perfect
   flower. It'll still taste good.
5. Spread
   the "petals" of the onion apart. The onion sections tend to stick
   together, so you'll want to separate them to make coating easier.
6. Dip
   the onion in the milk mixture, and then coat it liberally with the dry
   ingredients. Again separate the "petals" and sprinkle the dry coating
   between them. Once you're sure the onion is well-coated, dip it back
   into the wet mixture and into the dry coating again. This double
   dipping makes sure you have a well- coated onion because some of the
   coating tends to wash off when you fry. Let the onion rest in the
   refrigerator for at least 15 minutes while you get the oil ready.
7. Heat oil in a deep fryer or deep pot to 350 degrees. Make sure you use enough oil to completely cover the onion when it fries.
8. Fry the onion right side up in the oil for 10 minutes or until it turns brown.
9. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels.
10. Open
    the onion wider from the center so that you can put a small dish of the
    dipping sauce in the center. You may also use plain ketchup.

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