I love those recipes that are so good that they stand the test of time.  Even better are those recipes that are so original you can’t begin to guess all of the “secret” ingredients contained within.  This Curry Vegetable Dip, a.k.a. the “Three Village Inn Dip” meets both of these criteria.

My friend Vic brought this dip to our home last weekend.  For the next 20 minutes after it was served, we all gathered around dipping and eating, dipping and eating, dipping and eating.  The conversation was centered entirely on this miraculous dip.  So different? What was in it? Was it called Vegetable Dip crack? What was the secret ingredient? What? More than one secret ingredient?

It was if Vic had set us up for this conversation.  In fact, knowing Vic, I am pretty sure that she did.  We soon learned that this was her mother’s – Carole Haje’s — famous dip that she had been making for decades.  Now many year’s later, her daughter was carrying on the tradition, taking it to a dinner party and receiving rave reviews (and upstaging the host, who was happy to be upstaged provided that she could eat the dip!).

The interrogation began to learn the list of secret ingredients.  Thankfully, the Haje clan is good at sharing so it wasn’t much of an interrogation.  We guessed the chives, thyme and curry powder.  We learned that the tarragon vinegar was a critical component, as was ketchup and chili sauce.  I could not have dreamed up this ingredient list! And thankfully, it was produced in full form to me right before the weekend so I could make it for guests last night.

Now one thing I must point out.  If you go shopping for this list, don’t bring your children, set aside a good hour of your time and head to a store that is well stocked with obscure ingredients like tarragon vinegar.  But once you’ve got your kitchen stocked, you’ll be able to make it again and again.  As you should.

Curry Vegetable Dip
Recipe type: Starter
Prep time: 
Total time: 
Serves: 8
  • 1 cup mayo
  • 2 tsp tarragon vinegar
  • dash white pepper
  • ½ tsp salt (or less if you prefer)
  • 2 T grated onion
  • ⅛ tsp thyme
  • 1 tsp curry
  • 1 tsp chopped chives
  • 1 tsp ketchup
  • 1 tsp chili sauce
  • 2 tsp horseradish (or more to taste)
  1. Mix the ingredients together.
  2. Let sit for at least two hours before serving with crudite.
  3. If you don't have chili sauce, increase the ketchup to 2 tsp and add a dash of chili powder.

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