We are going to fess up…we have a Nonie-belle (aka: just about the hippest mom/grand-mom we’ve ever known…not that we are biased or anything). She is the queen originator of a lot of our most favorite recipes and this curry dip is one of them. We have never made this dip when it wasn’t met with RAVE REVIEWS! Now, we have to thank our lucky stars that Nonie-belle is always happy to share her kitchen secrets…clearly the mark of a true belle. (She is also quite partial to accolades and compliments…so we always give her props…keeps us all happy…just sayin’).
This is super-easy to make, but really is best if made the day before…you know, so the flavors can marry. Try to plan ahead just this once, belles. You’ll be glad you did!
1 cup mayonnaise
1 small onion grated
2 tsp curry powder (feel free to make them generous teaspoons)
2 tsp tarragon vinegar
1 tsp dried thyme
1/4 tsp each salt, pepper, paprika and dried parsley
2 tsp chili sauce (Heinz, not oriental or spicy)
Combine above ingredients and refrigerate overnight (remember, so they can marry-up)
We like to serve blanched asparagus alongside.
Thank you, Nonie, for being such a wealth of divine belle-iciousness!!