Best 4 Mustard Vegetable Dip Recipes

Mustard vegetable dip is a delightful and versatile appetizer or snack that adds a zesty and slightly pungent flavor to any gathering. Whether you're hosting a party or simply looking for a tasty and healthy treat, this dip is an excellent choice. Made with fresh or cooked mustard greens, it offers a range of textures and flavors that can be customized to your liking. From creamy and smooth to chunky and tangy, there's a mustard vegetable dip recipe for every taste. So, grab your ingredients, gather your friends and family, and let's embark on a culinary journey to explore the best mustard vegetable dip recipes that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

MUSTARD VEGETABLE DIP

Mustard Vegetable Dip image

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

Ingredients

1/2 cup mayonnaise
1/4 cup sugar
1 tablespoon canola oil
1 tablespoon Dijon or other prepared mustard
1/2 teaspoon garlic powder
Assorted raw vegetables

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.

VEGETABLE KABOBS WITH MUSTARD DIP

Vegetable Kabobs with Mustard Dip image

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

Ingredients

2/3 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1/3 cup fat-free sour cream
1 tablespoon finely chopped fresh parsley
1 tablespoon Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic salt
1 medium bell pepper, cut into 6 strips, then cut into thirds (18 pieces)
1 medium zucchini, cut diagonally into 1/2-inch slices
1 package (8 oz) fresh whole mushrooms
9 large cherry tomatoes
2 tablespoons olive or vegetable oil

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

VEGETABLE CRUDITE WITH TARRAGON MUSTARD DIP

Vegetable Crudite With Tarragon Mustard Dip image

This is a wonderful refreshing dip along with fresh vegies. Serve 1/4 cup into 6 stemless martini glasses. Place on a glass plate and surround with fresh vegies. Radishes cut in half, blanched snap peas, sweet bell pepper slices, small carrots, asparagus spears as an example. This also works well with poached shrimp and chicken.

Provided by Kermit in Huntsville

Categories Vegetable

Time 10m

Yield 1 1/2 cups, 6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
2 tablespoons stone ground dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon fresh tarragon (chopped)

Steps:

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

VEGETABLE KABOBS WITH MUSTARD DIP

Vegetable Kabobs with Mustard Dip image

Grilling adds great outdoor flavor to fresh veggies. Pick and dip away!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h35m

Yield 9

Number Of Ingredients 11

Ingredients

2/3 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1/3 cup fat-free sour cream
1 tablespoon finely chopped fresh parsley
1 tablespoon Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic salt
1 medium bell pepper, cut into 6 strips, then cut into thirds (18 pieces)
1 medium zucchini, cut diagonally into 1/2-inch slices
1 package (8 oz) fresh whole mushrooms
9 large cherry tomatoes
2 tablespoons olive or vegetable oil

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.

Tips:

For a smoother dip, blend the vegetables and mustard seeds in a food processor until they reach a fine consistency.
If you like a spicier dip, add more mustard seeds or a pinch of cayenne pepper.
To make the dip ahead of time, cover it tightly and refrigerate for up to 3 days. Bring it to room temperature before serving.
Serve the dip with a variety of dippers, such as pita bread, crackers, or vegetables.

Conclusion:

This mustard vegetable dip is a delicious and versatile appetizer or snack that is perfect for any occasion. It is easy to make, can be made ahead of time, and is sure to please everyone. So next time you are looking for a quick and easy appetizer, give this mustard vegetable dip a try. You won't be disappointed!