Prep 3 mins
Cook 0 mins
This is such a versatile dip! It goes wonderfully as a dip for most any kind of appetizer: vegetables, chips, breadsticks. One of my favorite ways to use this is as a dip for Sausage Balls. It's also great to keep on hand to use as a quick and delicious sandwich spread… You won’t believe how good it is on a ham and cheese sandwich or your favorite sub!
- 158.51 ml mayonnaise
- 59.14 ml Dijon mustard
- 226.79 g carton sour cream (low fat is ok)
- 1.23 ml cayenne pepper
- 1.23 ml garlic salt
- pepper, if desired
- Combine all ingredients in mixing bowl.
- Transfer to a plastic air-tight container.
- Keep refrigerated.
- Will keep in refrigerator for up to 4 weeks.
Made as directed the first time and it did indeed taste better after refrigerating a couple days (not that it tasted bad to begin with). Second time I made it, I increased the mayo and decreased the sour cream (personal preference), used sriracha instead of chili powder, fresh garlic and just a dash of agave nectar for that one-two sweet & spicy punch. Mahalo for a great recipe - and I'm also saving your sausage ball recipe for the next potluck party we attend!
Followed directions exactly & found this to be still funny tasting. Unique, odd taste. Sorry.
Used this as a dip for Sausage Balls and it was a hit! I will probably 1/2 the recipe next time for one batch of balls. I tried it as a sandwich spread and it was great too! Thanks for the great recipe!