Mustard Dip
"Veggie trays become stars when accompanied by this delightful dip. Mushrooms and tomatoes benefit the most. I got this recipe from a friend in the Texas Hill Country."
photo by threeovens
- Ready In:
- 5mins
- Ingredients:
- 5
- Yields:
-
3/4 cup
- Serves:
- 12
ingredients
- 1⁄2 cup mayonnaise (Store brand is fine.)
- 1⁄4 cup sugar
- 2 teaspoons prepared mustard
- 1 teaspoon garlic powder
- 1 teaspoon canola oil
directions
- Dump all ingredients in a bowl and whip with a wire whisk.
- Refrigerate for several hours before serving.
- Contains mayonnaise. Refrigerate leftovers.
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Reviews
-
I also made it with Splenda. I thought it went really well with fresh peppers. I also liked it as a green salad dressing. Made for PAC, Spring 2012. -
This is a great dip, We have used it on many things including fresh veggies and it is wonderful on fresh mushrooms. I did make it a lower fat by changing to low fat mayo and I also used splenda. It was great! thanks for posting.
RECIPE SUBMITTED BY
Texas Barby
Lampasas, 83
I've gone from city girl to living on the edge of the Texas Hill Country and raising cattle. My constants are books and food. A life-long bibliophile, I now work as a library clerk. My passion for cooking continues and being around so many great Texas cooks nurtures that avocation.
