Best 4 Mustard Vegetable Dip Recipes
**Mustard Vegetable Dip: A Flavorful and Versatile Appetizer**
Mustard vegetable dip is a delicious and easy-to-make appetizer that is perfect for any occasion. Made with fresh mustard greens, tangy mustard, and a blend of herbs and spices, this dip is sure to be a hit with your guests. Serve it with your favorite crackers, vegetables, or pita bread for a satisfying snack or party platter. This versatile dip can also be used as a spread for sandwiches, wraps, or burgers, adding a unique and flavorful touch to your meals. Whether you're looking for a quick and easy appetizer or a flavorful addition to your next party, this mustard vegetable dip is sure to please everyone.
**Recipes Included:**
* Mustard Vegetable Dip: This classic recipe combines fresh mustard greens, tangy mustard, mayonnaise, and a blend of herbs and spices to create a flavorful and creamy dip.
* Spicy Mustard Vegetable Dip: For those who like a little heat, this recipe adds a kick of cayenne pepper and Sriracha sauce to the classic mustard vegetable dip.
* Roasted Garlic Mustard Vegetable Dip: Roasting the garlic in this recipe adds a rich and nutty flavor to the dip.
* Vegan Mustard Vegetable Dip: This recipe is made without mayonnaise, making it a great option for vegans and those with dairy allergies.
* Mustard Vegetable Dip with Feta Cheese: Adding feta cheese to the dip gives it a tangy and creamy flavor.
* Mustard Vegetable Dip with Bacon: The addition of bacon adds a smoky and savory flavor to the dip.
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.
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
VEGETABLE CRUDITE WITH TARRAGON MUSTARD DIP
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
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
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
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
Tips:
- Choose fresh and tender mustard greens for the best flavor and texture.
- Wash the mustard greens thoroughly to remove any dirt or grit.
- Blanch the mustard greens briefly in boiling water to help preserve their color and nutrients.
- Use a food processor or blender to make the dip smooth and creamy.
- Season the dip to taste with salt, pepper, and other desired seasonings.
- Serve the dip with a variety of vegetables, crackers, or chips for dipping.
Conclusion:
Mustard vegetable dip is a delicious and healthy snack or appetizer that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its vibrant color and creamy texture, this dip is sure to be a hit at your next party or gathering. So next time you are looking for a healthy and flavorful snack, give this mustard vegetable dip a try!
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