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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|Serving Size: 1 Serving (668g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1721 (79%)|
|Amt Per Serving||% DV|
|Total Fat 191.2g||255 %|
|Saturated Fat 42.9g||215 %|
|Monounsaturated Fat 51.1g|
|Polyunsanturated Fat 86.1g|
|Cholesterol 212mg||65 %|
|Sodium 3514.3mg||121 %|
|Potassium 360.1mg||9 %|
|Total Carbohydrate 119.5g||35 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 119.2g|
|Protein 8.1g||12 %|
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Calories per serving: 2179
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