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Mustard Vegetable Dip

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
    3/4 cup


  • 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.
Nutrition Facts
2 tablespoons: 190 calories, 17g fat (2g saturated fat), 7mg cholesterol, 163mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 0 protein.

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Average Rating:
  • Julie
    Feb 7, 2021

    Mix all the ingredients except mayo very good. Then add mayo will mix much better

  • lurky27
    Apr 22, 2013

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

  • msbecci
    Jun 2, 2011

    I used powdered sugar so there was no granular problem

  • bobirl
    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.