For the Blooming Onion: Add all dry ingredients (flour, 1 tbsp paprika, 2 tsp garlic powder, 1 tsp cumin, salt and pepper) to a bowl and set aside. In a second bowl, mix eggs and milk. Cut the top off the onion and slice to make 8-16 even petals without cutting all the way through to hold together. Toss the onion in the flour mixture, separating petals to cover completely. Roll in the egg mixture until coated, then return to the flour for a final breading. Flip the onion upside down and shake out any excess flour. Spray the onion lightly with cooking spray before placing it in the Ninja Crispi on Airfry setting (350-375°F) for 20-30 minutes, stopping occasionally to respray dry spots with oil.
For the Dipping Sauce: While the onion is cooking, combine all dipping sauce ingredients (2 tbsp sour cream, 2 tbsp mayo, 1 tbsp ketchup, 1 tsp paprika, 2 tsp garlic, 1 tsp cayenne, optional 1 tbsp horseradish, salt to taste) in a bowl and mix well.
Carefully remove the onion from the Crispi and let it cool for 5 minutes before enjoying with the dipping sauce!
