Cocktail Dip Preparation
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 MC-Recipe Digest V1 #642 by Bill Spalding
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