10- Minute Mustard Dip
Quick dip that is full of flavor--tangy, sweet, and a bit spicy. I especially love it with pretzels, but it is actually quite versatile and it also good as a sauce on pork or chicken. The recipe was published in a local newspaper several years ago.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 3
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 1/2 cup sugar
- 8 ounces mayonnaise
- 1 tablespoon garlic powder
- 8 ounces sour cream
- 1 package ranch dressing mix (hidden valley)
- 1/4 cup dried onion
- 2 tablespoons prepared horseradish (adjust up or down accordin
- 8 ounces prepared yellow mustard
- Carbohydrate 21.263689963528 g
- Cholesterol 55.9430589173333 mg
- Fat 37.0272846620246 g
- Fiber 3.46089003840665 g
- Protein 7.0469260752293 g
- Saturated Fat 9.62362626097728 g
- Serving Size 1 1 cup (260g)
- Sodium 10795.6109354423 mg
- Sugar 17.8027999251214 g
- Trans Fat 21.7117190252902 g
- Calories 438 calories
Mix dry ingredients together in a medium-sized bowl, then stir in liquid ingredients. Mix thoroughly, cover and refrigerate several hours or overnight to allow flavors to blend. Serve with chips, crackers or pretzels. Also great on pork loin and chicken. Recipe states refrigerated shelf life is two months, but I haven't tested this.
