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.