Dijon-Bacon Dip for Pretzels Recipe
- 1 cup mayonnaise
- 1/2 cup Dijon mustard
- 1/4 cup real bacon bits or crumbled cooked bacon
- 1 to 3 teaspoons prepared horseradish
- In a small bowl, combine the mayonnaise, mustard, bacon and horseradish. Cover and chill until serving. Serve with pretzels. Yield: 1-1/2 cups.
Reviews for Dijon-Bacon Dip for Pretzels
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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.
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?