Tangy Piquant Dip is delicious as appetizer. Serve with raw vegetables such as cauliflower, broccoli, mushrooms and carrots.
4 oz. cream cheese
8 fl. oz. sour cream
1 hard-boiled egg, finely chopped
4 tablespoons tomato ketchup
1 teaspoon horseradish sauce
1 teaspoon Worcestershire sauce
1 garlic clove, crushed
1 teaspoon prepared mustard
½ teaspoon salt
1 teaspoon lemon juice
½ teaspoon Tabasco sauce
In a medium-sized mixing bowl, beat the cream cheese and sour cream together with a wooden spoon until they are smooth and creamy. Stir in the egg, tomato ketchup, horseradish sauce, Worcestershire sauce, garlic clove, mustard, salt, lemon juice and Tabasco. Mix all the ingredients together until they are thoroughly combined.
Place the bowl in the refrigerator and chill the dip for 2 hours before serving.