Curry Dip with Crudités

From inthekitchenwithkath.com

(Adapted from a recipe served in first class on Northwest Airlines in the late '60s and/or early '70s)

I was tempted to use more curry powder, but I stuck with the recipe. I did use a “hot” curry powder, however. The curry flavor is perfectly subtle and works well with the other ingredients.

Makes enough dip to easily serve 6 - 8

1 cup mayonnaise

2 teaspoons Heinz chili sauce

½ teaspoon curry powder

1/8 teaspoon dried thyme

½ teaspoon salt

Dash pepper

2 tablespoons tarragon vinegar

Whisk all of the ingredients together. Serve with vegetables of your choice.