Curry Garlic Veggie Dip

1 pint mayonnaise
3 tablespoons chili sauce
1 tablespoon curry powder
1 tablespoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon grated onion
1 tablespoon 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, celery, cherry tomatoes, cucumber, bell peppers, radishes, snow peas, zucchini.