Mustard Dip For Vegetables Recipes

MUSTARD VEGETABLE DIP

Steps:

• In a bowl, combine the mayonnaise, sugar, oil, mustard and garlic powder; stir until smooth. Cover and refrigerate until serving. Serve with vegetables.

VEGETABLE KABOBS WITH MUSTARD DIP

Steps:

• In small bowl, mix dip ingredients. Cover; refrigerate at least 1 hour.
• Heat gas or charcoal grill. On 5 (12-inch) metal skewers, thread vegetables so that one kind of vegetable is on the same skewer (use 2 skewers for mushrooms); leave space between each piece. Brush vegetables with oil.
• Place skewers of bell pepper and zucchini on grill over medium heat. Cover grill; cook 2 minutes. Add skewers of mushrooms and tomatoes. Cover grill; cook 4 to 5 minutes, carefully turning skewers every 2 minutes, until vegetables are tender. Remove vegetables from skewers to serving plate. Serve with dip.

VEGETABLES WITH MUSTARD SAUCE

Steps:

• Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-8 minutes or until crisp-tender. , Meanwhile, in a small microwave-safe bowl, combine the remaining ingredients. Cover and microwave at 50% power for 2 minutes or until heated through, stirring every 30 seconds. Drain broccoli. Serve with sauce.

5 EASY MUSTARD SAUCES, DIPS, AND MARINADES

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.

MUSTARD DIP

Steps:

• In a medium bowl, blend Chinese hot prepared mustard, sour cream, mayonnaise, dried minced onion flakes, green onions and paprika. Chill until serving.

YUMMY HONEY MUSTARD DIPPING SAUCE

Steps:

• Mix the mayonnaise, yellow mustard, Dijon mustard, honey, and lemon juice together in a bowl. Cover and chill in refrigerator overnight.

MUSTARD-MAYO DIP

Steps:

• Serve immediately or refrigerate in a covered container for later.

VEGGIES WITH HONEY-MUSTARD DIP

Steps:

• In a small bowl, stir together mayonnaise, honey, and mustard; season with salt and pepper. Serve dip alongside cucumber, bell peppers, and carrots. (To store, refrigerate dip and veggies separately, up to 1 day.)

MUSTARD SAUCE / DIP

Steps:

• Put the ingredients in the order listed into the top pot of a double boiler and whisk with a wire whisk to break the eggs.
• Set the bottom pot of the double boiler with water on stove to boil. When water is boiling turn down the heat a little and put the top pot into the water.
• Cook the mustard over the boiling water for about 5-8 minutes stirring occasionally until the mixture coats the back of spoon.
• Pour into glass jar and keep in the fridge.

SUMMER VEGETABLE & FLATBREAD PLATTER WITH DILL & MUSTARD DIP

Steps:

• Heat the oven to 190C/170C fan/gas 5. Combine 20g of the mayo with half the garlic and 1 tbsp of the dill in a small bowl. Season, then brush this over the pittas. Arrange on a baking tray and bake for 12-14 mins, turning halfway, until just golden.
• Meanwhile, combine the remaining mayonnaise, garlic and dill with the yogurt, mustard, capers, shallot and honey. Season and transfer to a small serving bowl.
• Slice the warm pittas into strips and arrange on a platter with the peas, asparagus, fennel wedges, radishes, baby carrots and the bowl of dip. Garnish with some extra dill sprigs, then serve.

MUSTARD DIP (FOR VEGETABLES)

Steps:

• Mix together and chill.
• Serve with fresh veggies.

GRILLED VEGETABLES WITH HONEY MUSTARD DIPPING SAUCE

Steps:

• Preheat grill to medium-high heat. To a large bowl or zip top bag, add the vegetables, olive oil, salt, pepper, and toss well to coat evenly.
• Place vegetables directly on grill grates and grill for about 5 to 7 minutes, flipping as needed to ensure even cooking. Cook until as done as desired. Exact cooking time will depend on your grill, how done you like your veggies, etc.
• To a medium bowl, add all ingredients, whisk to combine, taste to check for seasoning balance, and make any necessary tweaks if desired. Serve immediately with the grilled vegetables.

COOL HERB DIP FOR BLANCHED VEGETABLES

Steps:

• In a food processor or blender, combine basil, sour cream, mayonnaise, mustard, and lemon juice. Season with salt and pepper.
• Process until combined and basil leaves are finely chopped. Season with more salt, pepper, and lemon juice as desired. Cover, and refrigerate until thickened and chilled, about 20 minutes. Dip will keep up to 3 days.