VEGGIES WITH HONEY-MUSTARD DIP
Raw cauliflower and broccoli also work well with this dip.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 10m
Number Of Ingredients 7
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.)
Nutrition Facts : Calories 118 g, Fat 5 g, Fiber 1 g, Protein 1 g
MUSTARD VEGETABLE DIP
I keep this dip in the fridge so my husband and I have something to munch on. It should keep for about 1 week in a tightly sealed container. -Irene Malew, Medinah, Illinois
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 3/4 cup.
Number Of Ingredients 6
Steps:
- In a bowl, combine the mayonnaise, sugar, oil, mustard and garlic powder; stir until smooth. Cover and refrigerate until serving. Serve with vegetables.
Nutrition Facts : Calories 190 calories, Fat 17g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 163mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
YUMMY VEGETABLE DIP
This recipe is a unique take on all the classic vegetable dips. While it looks like a mustard dip, it's really turmeric that gives it the vibrant yellow color. It's easy for kids to make, plus it's easy to remember the proportions since they're all about the same. This is sure to be a party pleaser!!
Provided by Kelly
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 2h15m
Yield 8
Number Of Ingredients 7
Steps:
- Stir together mayonnaise, turmeric, garlic salt, sugar, onion, horseradish, and vinegar in a small bowl. Chill 2 hours before serving.
Nutrition Facts : Calories 202.1 calories, Carbohydrate 2 g, Cholesterol 10.4 mg, Fat 21.9 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 3.3 g, Sodium 384.8 mg, Sugar 1 g
MOM'S VEGETABLE DIP
This is one dip my mother brought along to potluck dinners and made when guests came over. Every time I make it I am reminded of her and her love of cooking. -Jill Olofson, Woodbury, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 3 cups.
Number Of Ingredients 9
Steps:
- In a large bowl, beat cream cheese, milk and ketchup until smooth. Beat in onion, garlic salt, mustard, pepper and Worcestershire sauce until blended. Refrigerate until serving. Serve with vegetables and crackers.
Nutrition Facts : Calories 140 calories, Fat 13g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 269mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 3g protein.
DIJONNAISE VEGETABLE DIP RECIPE - (4.5/5)
Provided by á-173716
Number Of Ingredients 4
Steps:
- Blend sour cream, creamy Dijon mustard, Knorr® Vegetable recipe mix and dill in medium bowl. Cover; chill 2 hours. Serve, if desired, with cut-up vegetables or your favorite dippers.
MUSTARD DIP
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
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
MUSTARD DIP
Some like it hot-but others prefer a mustard that's mildly sweet. This easy-to-make food gift can be fixed either way. It really keeps its "zip" in the refrigerator.
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 1-1/2 cups.
Number Of Ingredients 4
Steps:
- In a bowl, combine all ingredients until smooth (mustard will thicken as it stands). Store in the refrigerator.
Nutrition Facts : Calories 124 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 68mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
MUSTARD DIP (FOR VEGETABLES)
Make and share this Mustard Dip (for Vegetables) recipe from Food.com.
Provided by Bev I Am
Categories Low Protein
Time 5m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Mix together and chill.
- Serve with fresh veggies.
Nutrition Facts : Calories 477.2, Fat 39.9, SaturatedFat 11.5, Cholesterol 45.7, Sodium 1231.5, Carbohydrate 29.3, Fiber 2.8, Sugar 9.6, Protein 4.7
VEGETABLE KABOBS WITH MUSTARD DIP
Grilling adds great outdoor flavor to fresh veggies. Pick and dip away!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h35m
Yield 9
Number Of Ingredients 11
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.
Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving (9 vegetable pieces and 2 tablespoons dip), Sodium 180 mg, Sugar 4 g, TransFat 0 g
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