Curry Dip

1 Cup real mayonnaise 2 tsp. tarragon vinegar dash of pepper 1/2 tsp. salt 1/8 tsp. crumbled thyme 1/2 tsp. curry powder 2 Tbsp. Heinz Chili Sauce 2 tsp. 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.