Rosanne's curry vegetable dip
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | small | Onion, grated |
Directions
1 C mayonnaise
1 t tarragon vinegar
¼ t salt
¼ t curry powder
⅛ t thyme
½ t Chili Sauce
Make 24 hours ahead to meld flavors. Serve with: Ripe olives, green pepper slices, carrot slices, plum tomatoes, cauliflower chunks, radishes, celery, cucumber spears, fresh mushrooms, broccoli, etc.