This zippy dip from the Yankee Magazine Archives (April 1955) relies on horseradish and chili sauce for kick.
1 1/2 cups sour cream
1/2 cup mayonnaise
1 teaspoon dry mustard
2 tablespoons grated horseradish
2 tablespoons anchovy paste (optional)
2 tablespoons chili sauce
2 hard cooked eggs, chopped
1/2 green pepper, chopped
1 tablespoon chopped parsley
1 clove garlic, minced
Combine the sour cream, mayonnaise, dry mustard, horseradish, chili sauce, and anchovy paste. Fold in the chopped eggs, pepper, parsley, and garlic until combined. Refrigerate for a few hours or overnight to blend the flavors. Mix well before serving. Serve with potato chips.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.