Ketchup, horseradish, and hot pepper sauce give this appetizer dip flavors similar to a shrimp cocktail.
Finely chop shrimp. In a medium-size bowl, combine sour cream, horseradish, ketchup, mayonnaise, salt, 2 tablespoons fresh dill, hot pepper sauce and pepper. Stir to combine; add shrimp and stir to mix thoroughly. Cover and refrigerate at least 2 hours or up to 1 day.
Trim bottoms off endive and remove leaves, cutting end as needed. Remove dip from refrigerator 30 minutes before serving; garnish with dill. Serve with endive.