This is something we used to make when I was a kid. It was probably the
first thing I made all by myself, since all I needed was a fork.

Yeah, it's sort of 50's and it's not low-cal as written, but it's good
munchie food for parties. And it's a pretty color, so that's a plus.

Cream cheese
Chili sauce - to taste. We always used Heinz.
Milk - to thin it out as much as you need
Horseradish (optional)

Mash the cream cheese to soften it, and add the chili sauce to your desired
tanginess and/or thickness. We always used it for stuffing celery, but it
would also make a good cracker spread. Or for mushroom caps or other
stuffable veggies.

If you want to use it as a dip, thin it with the milk to your desired
consistency. We used it for potato chips originally, but it's also good for
dipping veggies. You could certainly use buttermilk or sour cream instead,
but we just used plain old milk.

Obviously, you could go with low-cal cream cheese and skim milk to slim it
down.

The horseradish is entirely optional. We didn't use it when I was a kid, but
it started appearing as I got older. It adds a nice "zing."

If you make too much and don't want to eat it as-is, you can thin it out
even more and use it as a salad dressing.

--
Donna