When I’m hosting larger parties and there could be guests I don’t know that well, I always like to make sure to have a fresh veggie tray on hand. You never know when that vegetarian will show up when you’re cooking venison steaks! This dip is really easy to make and it’s best to make ahead to allow the flavors to meld. You can substitute fresh herbs and onion if you’d like – but be sure to make well ahead if you do.
Makes: 1 ¼ cups
Ingredients:
• 1 cup mayonnaise
• 2 tsp. tarragon vinegar
• 1 tsp. salt
• 1/8 tsp. ground thyme
• ½ tsp. curry powder
• 2 tbl. Chili sauce
• 1 tbl. Chopped chives
• 2 tbl. Minced onions
Combine all ingredients, blending well. Refrigerate for at least a few hours and overnight if possible.
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