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
- 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
- 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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