Special Sauce, Dip or Dressing

This is simple to make and you can use it on sandwiches, or use it as a dip for veggies, or use it on salads, including as the dressing for potato salad or egg salad ... it's EXCELLENT! With asparagus  common this time of year, it's also good served with roasted asparagus.

1 1/4 cup mayonnaise (reduced fat is fine)
2 tablespoons extra virgin olive oil
1 teaspoon white wine vinegar
1 1/2 teaspoons adobo seasoning (a Latino seasoned salt)*
1/2 teaspoon paprika
1/4 teaspoon turmeric  
1/2 teaspoon black pepper
1 teaspoon dill
1 teaspoon chives

Put all ingredients in a bowl and mix well. Chill the sauce for at least an hour, preferably longer, before serving.

* Adobo seasoning is a type of Puerto Rican/Latino seasoned salt, easily available in supermarkets, although perhaps in the "Hispanic/Latino Foods" section. Recipes vary somewhat, but generally it includes, at a minimum, salt, onion powder, garlic powder, black pepper, dried oregano.  

So I had it at this time with some veggies: carrots, celery and green pepper.

WORD HISTORY:
Chive-The origin of this word for a plant from the same family as onions, garlic and leeks, is unknown, but English borrowed the word from the northern dialect of Old French "cive" (chive) in the late 1300s. Old French, a Latin-based language, had its form from Latin "cepa," which meant "onion," but where Latin got the word is unknown, although the transliterated Ancient Greek word "kápia" (onion, but no longer used in Greek) is a likely source, but where Greek got the word seems to be a dead end. German too borrowed from Latin "cepa" in the 11th Century, although from a diminutive form "cepola," which became German "Zwiebel," meaning "onion."