Mustard Dip From Snack Factory Recipes

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.

Steps:

• To make the dip, stir together the sour cream, mayonnaise, Dijon mustard, and grainy mustard in a small serving bowl. Cover with plastic wrap and refrigerate until you are ready to serve, ideally at least 2 hours.
• Preheat the oven to 375°F. Line 2 rimmed baking sheets with parchment paper or silicone baking mats. Set 2 oven racks at the centermost positions.
• Lay the salami slices out in a single layer on the baking sheets. Bake until they are evenly browned and rigid, 10 to 12 minutes. Transfer to paper towels to drain and cool. The salami will crisp further as it cools.
• Arrange the salami chips in a bowl or on a plate, with the dip alongside.

Steps:

• Melt butter in a saucepan over low heat. Add flour and whisk until thick. Slowly pour in milk; increase heat to medium low. Whisk until thick. Reduce heat to low and add cheese. Stir until cheese is melted. Remove from heat.
• Stir in mustard, mustard powder and garlic powder.