1 c. mayonnaise
2 tsp. tarragon vinegar
1 tsp. salt
1/2 tsp. thyme
1/2 tsp. curry powder
2 tbsp. chili sauce
2 tbsp. grated onion

Combine all ingredients, blend well. Yield: 1 1/4 cups. Refrigerate overnight. Serve with raw vegetables (carrots, celery, cucumbers, broccoli, cauliflower, squash, etc.).