Seafood Cocktail Dipping Sauce:
½ c. chili sauce (or ½ c. ketchup with ½ tsp. dried chili pepper flakes)
⅓ c. (additional) tomato ketchup
1 tsp. Worcestershire sauce
3 tbsp. lemon juice
¼ tsp. salt
Dash of coarsely ground pepper
Few drops of hot sauce
2 tsp. horseradish sauce (see Note)
Combine all ingredients in a covered jar. Shake well and chill at least 1 hr. before serving. Makes about ¾ cup.
Note: I have successfully used horseradish cream in place of pure horseradish sauce.