Sweet N Hot Mustard Dip Recipes

SWEET MUSTARD DIP

Sweet Mustard Dip image

Provided by Food Network

Yield 4 to 6 servings as an appetize

Number Of Ingredients 5

Ingredients

1/4 cup water
1/2 cup honey
2 tablespoons rice wine vinegar
1 tablespoon low sodium soy sauce
1/4 cup hot mustard

Steps:

Combine the ingredients in a sauce pan over low heat. Cook for 3 to 4 minutes to blend the flavors. Remove from the heat, let cool for several minutes until just warm and serve.;

SWEET 'N HOT MUSTARD DIP

Sweet 'n Hot Mustard Dip image

Make and share this Sweet 'n Hot Mustard Dip recipe from Food.com.

Provided by carolinafan

Categories Healthy

Time 25m

Yield 2 cups

Number Of Ingredients 6

Ingredients

1 1/2 cups honey
1 cup vinegar
3 eggs
2 (1 3/4 ounce) containers ground mustard
1/2 teaspoon salt
cooked chicken tenders or sausage, slices

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 degrees.
Pour into small jars. Cover and refrigerate for up to 1 week.
Serve with pretzels, chicken finger or sausage.

Nutrition Facts : Calories 1139.1, Fat 21.8, SaturatedFat 3, Cholesterol 317.2, Sodium 701.4, Carbohydrate 227.6, Fiber 7.9, Sugar 212.8, Protein 22.7

HOT MUSTARD PRETZEL DIP

Hot Mustard Pretzel Dip image

It's a snap to stir together this zippy dip from Kim Barrick of Lincoln, Illinois. With its hint of honey, the mixture is great with pretzels...or try it anywhere you'd use a hot-and-spicy sauce.

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 1/2 cup.

Number Of Ingredients 6

Ingredients

1/4 cup ground mustard
1/4 cup vinegar
1/4 cup sugar
1 egg yolk
2 tablespoons honey
Pretzels

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.

Nutrition Facts : Calories 141 calories, Fat 4g fat (0 saturated fat), Cholesterol 53mg cholesterol, Sodium 3mg sodium, Carbohydrate 24g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

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

MUSTARD DIP

Mustard Dip image

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

Ingredients

1 can (14 ounces) sweetened condensed milk
1/4 cup ground or prepared mustard
3 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce

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.

KEEN'S HOT MUSTARD DIP

Keen's Hot Mustard Dip image

This is the recipe from the back of the Keen's dry mustard package. They recommend serving it with grilled sausages. Nov 29: I've finally tried this recipe and I found it much too strong for my taste.

Provided by Evamyth

Categories Low Cholesterol

Time 15m

Yield 1/2 cup

Number Of Ingredients 4

Ingredients

1/2 cup dry mustard
4 teaspoons white vinegar
4 teaspoons water
2 tablespoons soy sauce

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.

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.

SWEET HOT MUSTARD

Sweet Hot Mustard image

Make and share this Sweet Hot Mustard recipe from Food.com.

Provided by Diane in Nebraska

Categories Sauces

Time 20m

Yield 2 cups

Number Of Ingredients 6

Ingredients

1/2 cup dry mustard
1/4 cup sugar
1/2 cup vinegar
1 dash salt
1 egg
1 cup Miracle Whip

Steps:

Mix dry mustard and vinegar and let stand overnight in a closed container. I use a glass mason jar and lid.
The next day, in a glass saucepan beat egg; mix in sugar, salt and mustard mixture; cook over low heat, stirring constantly with wire whisk, until mixture thickens and just begins to bubble.
Take off heat. Let cool approximately 30 minutes; then stir in miracle whip.
Keep in a sealed container in the refrigerator.
Will keep in the refrigerator for up to two months.
Notes: This mustard is perfect with ham. Great sandwich spread. It also works well as a dip for sausage or pepperoni sticks at a party.

Nutrition Facts : Calories 354.3, Fat 15.4, SaturatedFat 1.4, Cholesterol 105.8, Sodium 116, Carbohydrate 40.9, Fiber 6.6, Sugar 28.2, Protein 14.3

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