1 pint mayonnaise
3 tablespoons chili sauce
1 tablespoon curry powder
1 tablespoon garlic powder
1/4 tablespoon salt
1/4 tablespoon pepper
1 tablespoon grated onion
1 tablespoon Worcestershire sauce
1 Breadsmith Sourdough Boule
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.
Pour dip into a hollowed-out Breadsmith bread boule and serve with an assortment of lightly blanched and raw vegetables.
Makes about 2 cups of dip.