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
Mustard Vegetable Dip
Mustard Vegetable Dip
Prep Time
5 min
Yield
3/4 cup
Ingredients
- 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
Directions
- 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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