10 Minute Mustard Dip Recipes

PRETZEL MUSTARD DIP

Pretzel Mustard Dip image

-Bonnie Capper-Eckstein, Brooklyn Park, Minnesota

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield about 1/2 cup.

Number Of Ingredients 6

Ingredients

1/4 cup mayonnaise
1/4 cup prepared yellow or Dijon mustard
2 tablespoons finely chopped onion
1 tablespoon ranch salad dressing mix
2-1/4 teaspoons prepared horseradish
Pretzels

Steps:

In a large bowl, combine the mayonnaise, mustard, onion, salad dressing mix and horseradish. Cover and refrigerate for at least 30 minutes. Serve with pretzels.

Nutrition Facts : Calories 30 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 415mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

EASY MUSTARD DIPPING SAUCE AND DRESSING RECIPES

Easy Mustard Dipping Sauce and Dressing Recipes image

Five easy dipping sauce and dressing recipes, perfect for entertaining, that pack a punch with the tangy flavor of French's® Classic Yellow Mustard.

Provided by Amy Johnson

Time 10m

Number Of Ingredients 31

Ingredients

3 tablespoons French's® Classic Yellow Mustard
1/4 cup honey or maple syrup
2 tablespoons soy sauce or Tamari
1 teaspoon grated/minced garlic (about 2 cloves)
1/4 teaspoon dried ground ginger
1/2 cup French's® Classic Yellow Mustard
3 tablespoons ketchup
1/4 teaspoon hot sauce
3 tablespoons honey
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons French's® Classic Yellow Mustard
1/2 cup sour cream or plain greek yogurt
2 teaspoons grated/minced garlic (about 4 garlic cloves)
2 teaspoons finely chopped fresh parsley
2 teaspoons honey
1 tablespoon French's® Classic Yellow Mustard
1/2 cup mayo
1 tablespoon chopped fresh dill
1/8 teaspoon ground ginger
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper
2 tablespoons French's® Classic Yellow Mustard
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
2 teaspoons fresh minced garlic
1 teaspoon dried thyme
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Mix ingredients together until smooth. Refrigerate covered until ready to serve.

5 EASY MUSTARD SAUCES, DIPS, AND MARINADES

5 Easy Mustard Sauces, Dips, and Marinades image

5 Easy Mustard Sauces, Dips, and Marinades - EASY recipes for everything from salad dressings to chicken marinades!! Mustard is so VERSATILE and the star of the show in these FAST recipes that will transform the FLAVOR in your favorite dishes!!

Provided by Averie Sunshine

Categories Dips & Condiments

Time 2m

Number Of Ingredients 36

Ingredients

1/4 cup French's Classic Yellow Mustard
1/4 cup honey, or to taste
1 to 2 teaspoons smoked paprika, or to taste
1 to 2 teaspoons Zatarain's Creole Seasoning, or to taste
1/2 teaspoon kosher salt, optional and to taste
1/2 cup mayonnaise
2 tablespoons ketchup
2 tablespoons French's Classic Yellow Mustard
1 teaspoon to 1 1/2 tablespoons chili or hot sauce (I use sriracha), or to taste
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper, or to taste
1/3 cup French's Classic Yellow Mustard
3 to 4 tablespoons olive oil
3 tablespoons apple cider vinegar
2 tablespoons fresh parsley, minced (or substitute with green onions, chives, basil, cilantro, dill, etc.)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 to 2 teaspoons granulated sugar, optional and to taste
1/2 cup mayonnaise
2 tablespoons French's Classic Yellow Mustard
2 tablespoons lime juice
3 to 5 cloves garlic, minced or finely pressed
1 tablespoon chili garlic sauce, or to taste
1 teaspoon to 1 1/2 tablespoons sriracha, or to taste
1 teaspoon honey, optional and to taste
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh cilantro, optional
1/4 cup olive oil
1/4 cup honey
1/4 cup French's Classic Yellow Mustard
3 tablespoons apple cider vinegar
3/4 teaspoon kosher salt, or to taste
3/4 teaspoon freshly ground black pepper, or to taste

Steps:

Smoky Mustard Dipping Sauce - Combine all ingredients in a small bowl, whisk to combine, taste, and make any necessary flavor adjustments. To make the grilled vegetables that are shown, slice 1 or 2 medium/large zucchini, 1 extra-large yellow summer squash, and 1 extra-large red bell pepper into bite-sized pieces or strips, toss them with 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Grill the vegetables over medium-high heat for about 7 minutes, or until as done as desired; flip intermittently to ensure even cooking and serve with Smoky Mustard Dipping Sauce.
Comeback Sauce - Combine all ingredients in a small bowl, whisk to combine, taste, and make any necessary flavor adjustments. Note - I used 1 1/2 tablespoons and this has a very good kick; start slowly with the chili sauce if you're sensitive to heat and spices.
Herbed Mustard Vinaigrette - Combine all ingredients in a small bowl, whisk to combine, taste, and make any necessary flavor adjustments.
Spicy Garlic Mustard Marinade - Combine all ingredients in a small bowl, whisk to combine, taste, and make any necessary flavor adjustments. Note - if you are sensitive to heat and spices, you may wish to initially halve the amounts of chili garlic sauce and sriracha, taste, and work up from there if desired. To make the grilled chicken that is shown, add 1 to 1.25 pounds boneless skinless chicken breast tenders to a large ziptop plastic bag, add the Spicy Garlic Mustard Marinade, 2 tablespoons olive oil, seal the bag, squish contents around to distribute the marinade evenly, and place bag in the refrigerator to marinate for at least 30 minutes, or up to 24 hours. Grill the chicken over medium-high heat for about 7 minutes, or until done; flip intermittently to ensure even cooking and serve with additional Spicy Garlic Mustard if desired.
Sweet and Sour Mustard Dressing- Combine all ingredients in a small bowl whisk to combine (or add to a small mason jar with a lid, seal, and shake vigorously), taste, and make any necessary flavor adjustments.

Nutrition Facts : Calories 169 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 586 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

MUSTARD DIP

Mustard Dip image

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.

Provided by Texas Barby

Categories Low Protein

Time 5m

Yield 3/4 cup, 12 serving(s)

Number Of Ingredients 5

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

Steps:

Dump all ingredients in a bowl and whip with a wire whisk.
Refrigerate for several hours before serving.
Contains mayonnaise. Refrigerate leftovers.

Nutrition Facts : Calories 59, Fat 3.7, SaturatedFat 0.5, Cholesterol 2.5, Sodium 79.3, Carbohydrate 6.7, Fiber 0.1, Sugar 4.8, Protein 0.2

10- MINUTE MUSTARD DIP

10- Minute Mustard Dip image

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.

Provided by GaylaJ

Categories < 15 Mins

Time 10m

Yield 3 cups

Number Of Ingredients 8

Ingredients

1 (1 ounce) package ranch dressing mix (Hidden Valley)
1/2 cup sugar
1/4 cup dried onion
1 tablespoon garlic powder
2 tablespoons prepared horseradish (adjust up or down according to heat of your horseradish and your personal taste)
8 ounces prepared yellow mustard
8 ounces sour cream
8 ounces mayonnaise

Steps:

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.

Nutrition Facts : Calories 365.3, Fat 18.9, SaturatedFat 9.4, Cholesterol 41.5, Sodium 956.5, Carbohydrate 47, Fiber 3.5, Sugar 39.3, Protein 6

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