This was another find from The Woodland Chapel Cookbook, produced by the church I grew up in. It makes a tasty dip for a veggie tray or chips. I’ve included the original recipe below my own twist on it, which makes a double batch and adds more of the star ingredient along with fresh garlic (as seen in the photo above).

2 c. mayonnaise
1 shallot, minced
2-3 garlic cloves, minced
2 tbsp. curry powder
2 tsp. vinegar
2 tsp. horseradish

Mix and serve with fresh vegetables.

Original attributed to Don Morton from The Woodland Chapel Cookbook, printed sometime after 1988:

1 c. mayonnaise
1 tsp. curry powder
1 tsp. grated onion
1 tsp. vinegar
1 tsp. horseradish
1 tsp. garlic powder

Mix and serve with fresh vegetables.