1 c. mayonnaise
1/2 c. Miracle Whip
1 (10 3/4 oz.) can tomato soup
1 tbsp. grated onion
1 clove garlic, minced fine
3 sm. sweet pickles, minced very fine
1 tbsp. tarragon vinegar
1 tsp. sugar
1 tsp. dry mustard
2 tbsp. prepared mustard
1 tbsp. chili sauce
1/4 tsp. salt
1/4 c. water

Add first 5 ingredients to a 2 quart bowl. In a small bowl dissolve the pickle juice and tarragon vinegar to the dry mustard and sugar. Add this to the mayonnaise mixture and the 4 remaining ingredients and whisk together until well blended. Yield: about 3 1/2 cups.