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1 c. mayonnaise
1/4 c. chili sauce
1 tsp. Worcestershire sauce
8 stuffed olives
1 slice onion, 1/4-inch thick
1 dill pickle, cut in pieces
2 hard-cooked eggs, quartered

Put mayonnaise, chili sauce and Worcestershire sauce
into blender. Cover and process at whip or mix until well
blended. Stop blender; add remaining ingredients. Cover and
process at cycle/chop only until eggs are coarsely chopped.
Makes about 1 1/2 cups.

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