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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
This recipe is:
Quick
Nutritional Facts 1 serving (2 tablespoons) equals 190 calories, 17 g fat (2 g saturated fat), 7 mg cholesterol, 163 mg sodium, 9 g carbohydrate, trace fiber, trace protein.
Originally published as Mustard Vegetable Dip in Reminisce July/August 2002, p49
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Reviewed on Jun. 02, 2011 by msbecci
I used powdered sugar so there was no granular problem
Reviewed on Sep. 17, 2010 by bobirl
Although I used a little less sugar than the recipe called for, I couldn't get the sugar to dissolve no matter how much I stirred the dip. It still had a "graininess" to it that detracted from the flavor.
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