Mustard Dip For Vegetables Recipes

MUSTARD VEGETABLE DIP

Steps:

• In a bowl, combine the mayonnaise, sugar, oil, mustard and garlic powder; stir until smooth. Cover and refrigerate until serving. Serve with vegetables.

VEGGIES WITH HONEY-MUSTARD DIP

Steps:

• In a small bowl, stir together mayonnaise, honey, and mustard; season with salt and pepper. Serve dip alongside cucumber, bell peppers, and carrots. (To store, refrigerate dip and veggies separately, up to 1 day.)

MUSTARD DIP

Steps:

• Dump all ingredients in a bowl and whip with a wire whisk.
• Refrigerate for several hours before serving.
• Contains mayonnaise. Refrigerate leftovers.

MUSTARD DIP (FOR VEGETABLES)

Steps:

• Mix together and chill.
• Serve with fresh veggies.

VEGETABLES WITH MUSTARD SAUCE

Steps:

• Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-8 minutes or until crisp-tender. , Meanwhile, in a small microwave-safe bowl, combine the remaining ingredients. Cover and microwave at 50% power for 2 minutes or until heated through, stirring every 30 seconds. Drain broccoli. Serve with sauce.

GRILLED VEGGIE PLATTER WITH GINGER-MUSTARD DIP

Steps:

• Heat gas or charcoal grill. Cut zucchini in half crosswise, then cut each half lengthwise into 4 spears. Snap or cut off tough ends of asparagus spears. Cut bell pepper into 8 strips.
• In ungreased 15x10x1-inch pan, arrange zucchini, asparagus and bell pepper in single layer. Drizzle with oil. Shake pan to coat vegetables with oil.
• Place vegetables carefully in single layer on grill over medium heat. Cover grill; cook 1 to 2 minutes or until lightly charred. Turn vegetables; cook 1 to 2 minutes longer or until lightly charred and just beginning to soften. Remove from grill; cover and refrigerate 30 minutes or until serving time.
• Meanwhile, in small bowl, mix mayonnaise, honey mustard, gingerroot and garlic. Serve with cold grilled vegetables.

MOM'S FAMOUS RAW VEGETABLE DIP

Steps:

• Mix sour cream, mayonnaise, onion, parsley, dill, and seasoned salt in a bowl. Cover and refrigerate until ready to serve.

SUMMER VEGETABLE & FLATBREAD PLATTER WITH DILL & MUSTARD DIP

Steps:

• Heat the oven to 190C/170C fan/gas 5. Combine 20g of the mayo with half the garlic and 1 tbsp of the dill in a small bowl. Season, then brush this over the pittas. Arrange on a baking tray and bake for 12-14 mins, turning halfway, until just golden.
• Meanwhile, combine the remaining mayonnaise, garlic and dill with the yogurt, mustard, capers, shallot and honey. Season and transfer to a small serving bowl.
• Slice the warm pittas into strips and arrange on a platter with the peas, asparagus, fennel wedges, radishes, baby carrots and the bowl of dip. Garnish with some extra dill sprigs, then serve.

VEGETABLE KABOBS WITH MUSTARD DIP

Steps:

• In small bowl, mix dip ingredients. Cover; refrigerate at least 1 hour.
• Heat gas or charcoal grill. On 5 (12-inch) metal skewers, thread vegetables so that one kind of vegetable is on the same skewer (use 2 skewers for mushrooms); leave space between each piece. Brush vegetables with oil.
• Place skewers of bell pepper and zucchini on grill over medium heat. Cover grill; cook 2 minutes. Add skewers of mushrooms and tomatoes. Cover grill; cook 4 to 5 minutes, carefully turning skewers every 2 minutes, until vegetables are tender. Remove vegetables from skewers to serving plate. Serve with dip.

COOL HERB DIP FOR BLANCHED VEGETABLES

Steps:

• In a food processor or blender, combine basil, sour cream, mayonnaise, mustard, and lemon juice. Season with salt and pepper.
• Process until combined and basil leaves are finely chopped. Season with more salt, pepper, and lemon juice as desired. Cover, and refrigerate until thickened and chilled, about 20 minutes. Dip will keep up to 3 days.

GRILLED VEGETABLES WITH LEMON, THYME AND MUSTARD BASTING SAUCE

Steps:

• Combine all ingredients in heavy medium saucepan. Whisk over medium heat until butter melts and sauce is well blended. Season to taste with salt and pepper. (Can be made 3 hours ahead. Cool. Whisk over low heat to rewarm before using.)
• Arrange corn pieces, eggplant rounds and onion wedges in single layer on large baking sheet. arrange bell pepper strips, zucchini spears, asparagus spears and carrot slices in single layer on another large baking sheet. Transfer 1/2 cup sauce to small saucepan and reserve for dipping. Brush both sides of vegetables lightly with some of remaining basting sauce.
• Prepare barbecue (medium-high heat). Grill Corn, eggplant and onion until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to small platter as vegetables finish grilling. Tent with foil to keep warm.
• Grill bell peppers, zucchini, asparagus and carrot until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes. Transfer vegetables to same platter, arranging alongside other vegetables. Season all vegetables with salt and pepper. Garnish with fresh herb sprigs and lemon.
• Place pan with reserved 1/2 cup sauce over low heat or at edge of barbecue and whisk sauce until warmed through. Transfer to small bowl. Serve vegetables, passing warm dipping sauce separately.

YUMMY VEGETABLE DIP

Steps:

• Stir together mayonnaise, turmeric, garlic salt, sugar, onion, horseradish, and vinegar in a small bowl. Chill 2 hours before serving.