- 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 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."
"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?"