Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1 cp mayonnaise
1/2 clove garlic, peeled and mashed
1 (2 1/4 oz) can deviled ham
1/4 tsp oregano
1 - Add garlic to mayonnaise.
2 - Let chill in refrigerator in covered jar 1 hour or longer.
3 - Remove garlic and discard it.
4 - Combine mayonnaise, ham and herb.
5 - Mix evenly.
Makes about 1 1/4 cps dressing
Especially good on Belgian endive with greens and tomato, and as
dip for crackers or potato chips.