Curry Dip

1 Cup real mayonnaise 2 teaspoon. tarragon vinegar dash of pepper ½ teaspoon. salt ⅛ teaspoon. crumbled thyme ½ teaspoon. curry powder 2 Tbsp. Heinz Chili Sauce 2 teaspoon. chopped chives 2 Tbsp. finely grated onion

Mix all ingredients together in order given, refrigerate in tight container. Dip is best when made two or three days before use. Serve with any raw vegetables.