Recipe - Cocktail Dip

1 teaspoon Chili Sauce
1 small Onion, grated
1 teaspoon Water
1 teaspoon Tarragon Vinegar
One half teaspoon Garlic Powder
1 teaspoon Prepared Horseradish
1 pack Ranch Salad Dressing Mix
1 cup Sour Cream
1 cup Mayonnaise
1 teaspoon Mustard, cream or dry
One fourth teaspoon Worcestershire Sauce

Combine chili sauce, onion, water, vinegar, garlic powder, and horseradish
in blender and puree at low speed. Add all remaining ingredients and blend
well. Allow to set a few hours. Makes 2 to 3 cups. Serve on potato chips or
raw vegetables. May be served as a dressing on tossed salad.

Source: "Mountain Measures" Junior League of Charleston, WV ed. 1974

Recipe by: Mrs. Thomas J. Blair, III Posted to MCRecipe Digest V1 #642 by
Bill Spalding billspa@icanect.net on Jun 12, 1997