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.