Miss Katie's Shrimp Dip

This recipe is taken from a cookbook published by the Junior League of Wilmington, NC in 1969.

• Ready In: 30 mins
• Serves: 12

Ingredients

• 2  tablespoons lemon juice
• 2  tablespoons  onion juice
• 2  tablespoons horseradish
• 1  teaspoon Worcestershire sauce
• 1  teaspoon Tabasco sauce
• 1⁄2 cup ketchup
• 1⁄2 cup chili sauce
• 1  cup sour cream
• 2  cups shrimp, cooked, peeled, and finely chopped

Directions

1. Carefully blend together all of the ingredients except the shrimp. When the mixture is well-blended add the shrimp and stir until well-mixed. Store in refrigerator for about an hour before use.