Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Mayonnaise |
| ½ cup | Sour cream |
| ¼ teaspoon | Salt |
| ½ teaspoon | Paprika |
| 1 can | (6-oz) tiny shrimp; drained and crumbled |
| ½ cup | Grated onion |
| 1 teaspoon | Horseradish |
| 1 dash | Tabasco |
| 3 teaspoons | Chili sauce |
| 1 can | (14-oz) artichoke hearts; drained and chopped |
| \N \N | Worcestershire sauce to taste |
Combine all ingredients. Chill several hours in the refrigerator until ready to serve. Serve with crackers or melba rounds as a dip.
MELINDA MORSE
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .