Mustard Vegetable Dip Recipe
Mustard Vegetable Dip Recipe photo by Taste of Home

Mustard Vegetable Dip Recipe

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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
TOTAL TIME: Prep/Total Time: 5 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 5 min.
MAKES: 6 servings


  • 1/2 cup mayonnaise
  • 1/4 cup sugar
  • 1 tablespoon canola oil
  • 1 tablespoon Dijon or other prepared mustard
  • 1/2 teaspoon garlic powder
  • Assorted raw vegetables

Nutritional Facts

2 tablespoon: 190 calories, 17g fat (2g saturated fat), 7mg cholesterol, 163mg sodium, 9g carbohydrate (8g sugars, trace fiber), trace protein


  1. In a bowl, combine the mayonnaise, sugar, oil, mustard and garlic powder; stir until smooth. Cover and refrigerate until serving. Serve with vegetables. Yield: 3/4 cup.
Originally published as Mustard Vegetable Dip in Reminisce July/August 2002, p49

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Reviewed Apr. 22, 2013

"Way too much sugar for the amount of mayonnaise. You could taste the grains of sugar in your teeth.

~ Theresa"

Reviewed Jun. 2, 2011

"I used powdered sugar so there was no granular problem"

Reviewed Sep. 17, 2010

"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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