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 |
