Taken from 2006 Good News Cookbook
Sent in by Vicki Eisele of Fredonia, Kansas
8 oz. sour cream
1 cup mayonaise
1 cup prepared mustard
1/2 cup sugar
1/4 cup dried minced onion
1 envelope ranch salad dressing mix
1 Tbsp. prepared horseradish
Choice of pretzels
In a bowl, combine the first 7 ingredients. Cover and refrigerate for at least 30 minutes. Serve with pretzels. Refrigerate leftovers. Yield: 3 1/2 cups.