- 11. HOT MUSTARD DIP
- Combine Colman's dry mustard and vinegar. Whisk well ... sticks or cubes, bread sticks.
Ingredients: 5 (cream .. eggs .. mustard .. sugar .. vinegar)
|
- 12. HOT MUSTARD DIP
- Blend: Refrigerate overnight. Blend: Add mustard mixture. Cook 20 minutes, ... cream cheese. Serve with crackers.
Ingredients: 4 (eggs .. mustard .. sugar .. vinegar)
|
- 13. MUSTARD DIP (FOR PRETZELS)
- Cook above ingredients over medium heat until thick. Cool mustard sauce and whip with 8 oz. cream cheese.
Ingredients: 6 (mustard .. sugar .. vinegar .. yolk ...)
|
- 14. HONEY MUSTARD DIP
- Combine all ingredients. Cover and chill. Makes 1 - 1 1/2 cups. Serve with chips, vegetables or lettuce wedge.
Ingredients: 3 (honey .. mayonnaise .. mustard)
|
- 15. MUSTARD VINAIGRETTE DIP FOR ARTICHOKES
- Stir all ingredients together. Makes 1 cup and can be kept for up to 2 days.
Ingredients: 6 (mustard .. oil .. vinegar ...)
|
- 16. TANGY MUSTARD DIP
- In small saucepan, combine all ingredients except dill. Mix well. Cook over low heat 2 to 3 minutes or until sauce thickens. Stir in dill. Cool ...
Ingredients: 5 (honey .. mustard .. vinegar .. yolk ...)
|
- 17. HONEY MUSTARD DIP
- Combine all ingredients. Cover and chill. Makes 1 1/2 cups. Serve with chips, vegetables or over lettuce wedge.
Ingredients: 3 (honey .. mayonnaise .. mustard)
|
- 18. HOT MUSTARD DIP
- In blender, beat eggs and other ingredients. Cook over low heat until thickens. Store in refrigerator.
Ingredients: 4 (sugar .. vinegar ...)
|
- 19. MUSTARD DIP FOR VEGETABLES
- Mix in a blender. Keeps for 2 to 3 months.
Ingredients: 5 (mayonnaise .. mustard .. oil .. sugar ...)
|
- 20. MUSTARD DIP
- Mix all ingredients together. Ready to use. Refrigerate unused portion.
Ingredients: 4 (milk .. mustard .. sauce ...)
|
