Curry Garlic Dip
Source(including opening narrative): The Uncommon Gourmet by Ellen Helman

I will be forever grateful to Aunt Shirley for introducing us to this recipe. A mayonnaise base is seasoned with cury, garlic, and Worcestershire sauce which blend together for an unusual flavor. This dip is always a smashing
success. It's also fabulous as a sauce for cold steak, pork, or lamb, and divine with cold, poached shrimp!

1 pint mayonnaise
3 tbsp chili sauce
1 tbsp curry powder
1 tbsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1 tbsp grated onion
1 tbsp Worcestershire sauce

Combine all ingredients in a large bowl and mix well. Cover and refrigerate for at least 24 hours, allowing the flavors to blend together. (This dip will keep refrigerated for 2 to 3 weeks.) Present with an assortment of lightly blanched and raw vegetables. About 2 cups of dip

Some Favorite Crudites:

Artichoke hearts Asparagus Broccoli
Carrots Cauliflower Celerty
Cherry tomatoes Cucumber Mushrooms
Peppers(green, red, yellow and orange) Radishes
Snow Peas Zucchini