Shrimp Butter

1 lb. peeled and cooked shrimp (2 lb. raw in shell)
8 oz. container cream cheese with chives
1/2 C. butter, softened
3 Tbsp. grated onion
1 Tbsp. prepared horseradish
1 Tbsp. lemon juice
1 Tbsp. chili or cocktail sauce
2 garlic cloves, cut in half
1/2 tsp. salt
1/2 tsp. hot sauce

Process shrimp in food processor until coarsely ground. Add container of cream cheese and remaining ingredients; process until smooth. Cover and chill until ready to serve. Serve with baguette slices.