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Sardine Spread

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This recipe can be prepared and refrigerated for up to two days. Ingredients 2  3/12 ounces cans Norway Sardines in oil drained 1 8-ounce 1/2 cup chopped celery 1/4 cup chopped red onion 3 tablespoons chopped fresh dill or 1 tablespoon dried dill weed 3 tablespoons prepared Horseradish 1 tablespoon prepared yellow mustard dash of salt dash of hot peppper sauce red or green bell pepper, halved Directions Combine all ingredients except red or green bell pepper with a fork, blend throughly.  Serve mounded in the red or green bell pepper halves.  Best-Ever Appetizers, Starters & First Courses (The Ultimate Collection of Recipes to Start a Meal in Style)     Yields 2 cups

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