Mustard Dip For Vegetables Recipes
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.
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
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
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
VEGETABLES WITH MUSTARD SAUCE
Stir up this smooth, delicious sauce in a jiffy in the microwave, and you'll be delighted with how it complements steamed vegetables. Start with fresh veggies or make things even easier by using a frozen blend..-Becky Ruff, Monona, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
GRILLED VEGGIE PLATTER WITH GINGER-MUSTARD DIP
Grill fresh vegetables, then chill and serve with an easy-to-make mustard dip for a deliciously different cold appetizer.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Heat gas or charcoal grill. Cut zucchini in half crosswise, then cut each half lengthwise into 4 spears. Snap or cut off tough ends of asparagus spears. Cut bell pepper into 8 strips.
- In ungreased 15x10x1-inch pan, arrange zucchini, asparagus and bell pepper in single layer. Drizzle with oil. Shake pan to coat vegetables with oil.
- Place vegetables carefully in single layer on grill over medium heat. Cover grill; cook 1 to 2 minutes or until lightly charred. Turn vegetables; cook 1 to 2 minutes longer or until lightly charred and just beginning to soften. Remove from grill; cover and refrigerate 30 minutes or until serving time.
- Meanwhile, in small bowl, mix mayonnaise, honey mustard, gingerroot and garlic. Serve with cold grilled vegetables.
Nutrition Facts : Calories 130, Carbohydrate 3 g, Cholesterol 5 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 2 g, TransFat 0 g
YUMMY HONEY MUSTARD DIPPING SAUCE
This is an awesome blend of mustard with a wonderful hint of honey.
Provided by JILLENA
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 8h5m
Yield 6
Number Of Ingredients 5
Steps:
- Mix the mayonnaise, yellow mustard, Dijon mustard, honey, and lemon juice together in a bowl. Cover and chill in refrigerator overnight.
Nutrition Facts : Calories 159.3 calories, Carbohydrate 7.3 g, Cholesterol 7 mg, Fat 14.8 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 2.2 g, Sodium 225.3 mg, Sugar 6 g
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
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 VEGETABLE DIP
Steps:
- Mix mustard, sugar, salt and pepper on top of double boiler. Add milk and beaten eggs. Stir using a whisk.
- Heat slowly - before getting to hot add 1/2 cup vinegar. Stir periodically, until thick, or about the consistency of pudding. Will thicken when cooled.
- Serve with cut-up celery, carrots, broccoli, peppers, cauliflower and mushrooms.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SUMMER VEGETABLE & FLATBREAD PLATTER WITH DILL & MUSTARD DIP
Make the most of al fresco dining with a vegetable platter with flatbreads and a lovely mustard and dill dip. It's a perfect sharing platter in summer
Provided by Alice Hart
Categories Lunch
Time 20m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 340 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium
COOL HERB DIP FOR BLANCHED VEGETABLES
Immersing vegetables briefly in boiling water brightens their colors and makes them crisp-tender; it also lets you cook them partially to use in recipes later.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
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.
Nutrition Facts : Calories 32 g, Fat 2 g
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