Best 20 Mustard Dip Recipes

MUSTARD PRETZEL DIP

Steps:

• In a large bowl, combine the first 7 ingredients. Cover and refrigerate for at least 30 minutes. Serve with pretzels. Refrigerate leftovers.

HONEY MUSTARD DIP

Steps:

• Stir together and serve right away or chill until needed.

PRETZEL MUSTARD DIP

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.

MUSTARD DIP

Steps:

• In a bowl, combine all ingredients until smooth (mustard will thicken as it stands). Store in the refrigerator.

HORSERADISH MUSTARD DIP

Steps:

• In a small bowl, combine the yogurt, chives, mayonnaise, dill, horseradish, mustard, salt and pepper. Cover and refrigerate until serving. Serve with vegetables.

SWEET 'N' HOT MUSTARD DIP

Steps:

• In a blender, combine the first five ingredients; cover and process until blended. , Pour into a saucepan; cook and stir over low heat until mixture thickens and reaches 160°. Pour into small jars. Cover and refrigerate for up to 1 week. Serve with pretzels, chicken fingers or sausage.

PARMESAN-CRUSTED CHICKEN WITH CREAMY HONEY-MUSTARD DIP

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• In a shallow dish, combine flour and 1/2 teaspoon each salt and black pepper. Add chicken to flour mixture and turn to coat. Place milk in a separate shallow dish. In a third shallow dish or resealable plastic bag, combine parmesan, oats, garlic powder, onion powder, and oregano. Dip chicken into flour and turn to coat. Dip flour-coated chicken into milk and then transfer chicken to oat mixture. Turn to coat chicken (or shake bag) until well covered with oat mixture. Place chicken on prepared baking sheet and spray the surface with cooking spray. Bake 15 minutes, until crust is golden brown and chicken is cooked through.
• To make dip, in a small bowl, whisk together sour cream, Dijon mustard and honey.
• Serve chicken with dip on the side.

MUSTARD PRETZEL DIP

Steps:

• Stir together ingredients. Cover and refrigerate at least 30 minutes.
• Serve with sourdough pretzels.

SOFT BAKED PRETZELS AND A CHEESY MUSTARD DIP

Steps:

• Cheese sauce -- Add the beer (or milk), cheese, mustard, and onion to a small sauce pan and heat up. Garnish with the sauteed bacon.
• Bread -- Separate the 12 bread sticks and then cut each lengthwise in half to make 24 bread sticks. Now roll each one to make a small rope. Now make a knot. I don't care how you make the knot, use any design you want. I like to make a '"O" the cross the bottom and twist and then flip the cross piece back over the "O", but again, just make a knot, it isn't important that they look perfect.
• Brush the breadstick with egg and then add the salt. Bake 375 for about 15 minutes until golden brown.
• Serve with the cheese sauce. The perfect quick appetizer.

WITCH'S FINGER BREAD STICKS WITH MAPLE MUSTARD DIP

Steps:

• For dough:
• Stir together water, sugar, and yeast in the bowl of an electric mixer fitted with a paddle attachment until sugar is dissolved; let stand until yeast bubbles, about 5 minutes.
• Beat in 1 cup of flour on low speed until combined.
• Clean dough from paddle, then attach dough hook. Add 1 1/2 teaspoons salt and 2 1/2 cups flour to mixture and beat until dough pulls away from the side of the bowl, about 3 minutes. (If dough is too sticky, add enough of 1/2 cup remaining flour, 1 tablespoon at a time, until dough is no longer sticky.)
• Oil a large bowl and transfer dough to bowl, then turn dough over to coat it with oil. Cover bowl with a dry towel, then let dough rise in a draft-free place at warm room temperature until it is double in size, about 1 hour.
• For fingers:
• While dough is rising, place green food coloring in a small bowl, and using a paintbrush, paint one side of the almond slices or the rounded side of the peanut halves.
• Heat oven to 450°F with rack in middle. Line 2 large baking sheets with parchment paper.
• Divide dough into quarters. Work with 1 piece at a time, and keep remaining dough covered.
• Roll one quarter into a 12-inch log, then cut it into 12 (1-inch) pieces.
• Dust work surface with additional flour, if necessary, to facilitate rolling. Roll and stretch each piece into a craggy 5-inch "finger." Transfer fingers to baking sheets and let stand at warm room temperature, loosely covered with a smooth kitchen towel, until fingers are slightly puffed, 15 minutes.
• Pinch top of fingers to look like knuckles, then lightly score each knuckle with a sharp knife.
• Brush fingers with egg wash, then press on nails. With cleaned paintbrush, dab a little red color around the cuticles. Sprinkle fingers all over with pretzel or coarse sea salt.
• Bake fingers until deep golden, about 15 minutes (form more fingers while first batch is baking). Transfer to a rack to cool.
• Repeat forming and baking in batches with remaining dough.
• For dip:
• Whisk together mayonnaise, mustard, and maple syrup until combined. Refrigerate until ready to use.

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.

HOT MUSTARD PRETZEL DIP

Steps:

• In a small saucepan, combine mustard and vinegar; let stand for 30 minutes. Whisk in the sugar and egg yolk until smooth. Cook over medium heat, whisking constantly, until mixture just begins to simmer and is thickened, about 7 minutes. Remove from the heat; whisk in honey. Chill. Serve with pretzels. Store in the refrigerator.

SWEET MUSTARD PRETZEL DIP

Steps:

• Combine all ingredients and whip until smooth (I use a sigle beater in my hand mixer).
• Refigerate 1 hour before serving. Serve with pretzels.

VERSATILE MUSTARD DIP/SANDWICH SPREAD

Steps:

• Combine all ingredients in mixing bowl.
• Transfer to a plastic air-tight container.
• Keep refrigerated.
• Will keep in refrigerator for up to 4 weeks.

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.

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.

VEGETABLE CRUDITE WITH TARRAGON MUSTARD DIP

Steps:

• Mix all dip ingredients together in a small bowl and set in frig for 1 hour or up to.
• 2 days.
• Enjoy!

STEAK MUSTARD DIP

Steps:

• Combine soy sacue, vinegar, mustard,& hot pepper sauce.
• Whisk in mayonaise& sour cream.
• Refrigerate for at least 30 minutes.
• Will keep for about a week.
• Serve as a dip for steak.

SESAME-DIJON MUSTARD DIP

Steps:

• Place the mustard in a blender or food processor. Add the sesame oil and garlic. Blend until smooth and pour into a small bowl.
• Mix in the scallions and the red wine vinegar. Season with salt and pepper to taste.

KEEN'S HOT MUSTARD DIP

Steps:

• Mix mustard, vinegar and water until you have a smooth paste.
• Cover and let stand for 10 minutes.
• Add the soy sauce.
• Mix until well blended.