Dijon-Bacon Dip for Pretzels
With just four ingredients that you probably already have in your pantry or fridge, this quick appetizer comes together in a snap. If you like the zip of horseradish, start with a teaspoon or two and add more to taste. —Isabelle Rooney, Summerville, South Carolina
Reviews
Needed a quick snack for a low-key party and came across this one. So easy and yummier than I expected.
I took it to an office party. Since everyone was watching their weight, I subbed half low-fat mayo/half greek yogurt to reduce the calories. Everyone raved about it.
This is my go-to recipe for any family or church gathering! It is amazing! So easy to make. I have family members who have to eat gluten free and they love this dip with corn tortilla chips too.
This is a twist on a dip I have made for years (Dijon & sour cream). I prefer my dip to be less mayo and more sour cream or yogurt, but others in my family like this the way it is. I found making the dip the night before I plan to serve it allows the flavors to meld better. We like our dips to be more tangy, so I added a bit more than the max suggested for the horseradish. It's a big hit and I'll definitely be making it again and again. A really good thing is if I want to make just a bit for me to eat, I can adjust the amounts of everything very easily; it also doubles or triples easily.
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I would say to those that didn't like it so much to add sour cream for half of the mayo or cream cheese. Cooking is all about experimenting.
I have made this several times. I always get asked for the recipe. It is so easy and I always have the ingredients on hand.
Perfect both as a dip for pretzels or vegis, or as a sandwich spread. Curious though that a field editor complained about the mustard taste in a mustard dip. I'd think that's what you'd expect to taste! How do these people get to be field editors anyway?
Perfect both as a dipfor pretzels or vegis, or as a sandwich spread. Curious though that a fiield editor complained aboilt the musrard taste in a musrard dip. I'd think that's what you'd expect to taste! How do these people get to be field editors anyway?