Curry Vegetable Dip - cooking recipe

Ingredients

1 c. mayonnaise
2 Tbsp. chili sauce
1 Tbsp. Tarragon vinegar
1/4 tsp. curry powder
1/8 tsp. thyme
1 Tbsp. grated or finely minced onion
salt & pepper

Preparation

In blender, combine all ingredients.
Refrigerate at least 6-8 hours.
Use with raw vegetables - celery, carrots, zucchini, turnips, cauliflower, broccoli.