Mix mayonnaise, mustard, half the bacon bits, and horseradish together in a bowl. Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes. Sprinkle remaining bacon bits over dip before serving.
Mix the above ingredients together.
Serve with pretzels.
Mix all ingredients together and use for dip for pretzels.
Preheat oven to 325\u00b0F Break pretzels into bite size peices.
Mix the garlic powder and dry dressing mix. Add oil and stir. Pour mixture over pretzels.
Toss gently to coat then let stand 10 minutes. Stir again and let stand again for another 10 minutes.
Spread on cookie sheet in a single layer and bake for 7 minutes.
Turn pretzels and bake another 7 minutes. Serve with warm mustard.
ith a little oil. Bake for 5-10 mins, until golden
Preheat the oven to 400\u00b0F. Spread the potatoes onto a baking sheet lined with baking parchment. Sprinkle with 1 tsp salt, some pepper and the paprika. Drizzle with 1 tbsp oil (or spray with oil). Bake for about 30 mins or until golden.
To make the dip, place the milk, mustard and lemon juice into a blender. Pulse to combine. Then, with lid on but top removed, slowly pour in a thin stream of oil until the dip is emulsified and creamy. Season with salt and pepper. Serve the mustard dip on the side with the french fries.
lan to make the full recipe.
Pour the drained hot
Mix ingredients together and serve with pretzels. If you like the zip of horseradish, start with 1-2 teaspoons and add more to taste.
STIR preserves and peanut butter until combined. Use as a dip for pretzels.
Combine soy sacue, vinegar, mustard,& hot pepper sauce.
Whisk in mayonaise& sour cream.
Refrigerate for at least 30 minutes.
Will keep for about a week.
Serve as a dip for steak.
In a small bowl, stir together vinegar and dry mustard. Add honey, green onions, Dijon-style mustard, thyme and oregano; mix well. Great dip for chicken nuggets or chicken fingers.
Cut chicken into 1/2 inch strips and poach.
Preheat the oven to 425\u00b0, combine 1/2 cup mayonnaise, dry mustard, and onion, mix well.
Add the chicken and toss to coat.
Toss bread crumbs and sesame seeds to mix.
Roll chicken in bread crumb mix to cover. Place on a baking sheet and bake until brown, about 10 minutes. Blend 1 cup of mayonnaise with the honey and dijon mustard dip for sauce.
In a bowl, stir together all the ingredients.
Cover & chill in the refrigerator for 1 hour.
Can be used to baste four 8-ounce portions of salmon OR as a sauce, once the salmon has been baked. Also works as a sweet & spicy dip for other seafood.
Combine yogurt, olive oil, mustard, lemon juice, garlic, lemon zest,
Combine all ingredients in a glass bowl and microwave on high for 30 seconds, stirring once.
Serve with fried chicken fingers.
Mix all ingredients.
Refrigerate.
Great for getting kids to eat vegies.
he beer (or milk), cheese, mustard, and onion to a small
Preheat oven to 325\u00b0F Line two large baking sheets with foil.
Combine all ingredients except pretzels in a small saucepan; heat over medium heat just until melted, stirring to combine.
Combine mustard mixture and pretzels in a very large bowl, working in batches if necessary. Toss to coat evenly. Transfer pretzels to prepared baking sheets; arrange in an even layer.
Bake until golden, about 30 minutes, tossing occasionally. Cool completely and serve. Store in sealed jars or bags.
combine yogurt and mustard. Dip fish into mixture, then dip in cornflakes. Arrange
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.