Mustard Yogurt Dip Recipes

DALE'S YOGURT-MUSTARD DIP

Steps:

• To begin making Dale's Dip. First, in a medium bowl, whisk the yogurt, mustard, honey and Dale's Reduced Sodium blend.
• Next, top with green onion.
• Then, serve alongside vegetable skewers.
• Vegetable Skewers:
• First, place 1-2 pieces of cucumber, tomato and bell pepper onto each skewer.
• Finally, Serve alongside Dale's Yogurt-Mustard Dip.

CREAMY MUSTARD YOGURT SAUCE

Steps:

• Stir mustard, yogurt, and garlic powder together in a bowl until even in color. Cover bowl with plastic wrap and refrigerate 1 hour before serving.

RANCH YOGURT DIP

Steps:

• In a small bowl, whisk together the first 13 ingredients. Cover and refrigerate for at least 3 hours. Serve with fresh vegetables. Refrigerate leftovers.

CURRIED YOGURT DIP

Steps:

• Put yogurt in a medium bowl. Heat 1/4 cup oil in a small skillet over medium-high heat until hot. Add 1/2 teaspoon mustard seed. Cook, shaking, until seeds pop, about 45 seconds. Add curry leaves; cook until starting to wilt, about 1 minute. Add ginger and chopped chiles. Cook, stirring, 30 seconds. Stir in turmeric. Pour mixture over yogurt. Stir in salt and sugar. Transfer to a serving dish.
• Heat 2 tablespoons oil in a small skillet over medium-high heat until hot. Add 1/2 teaspoon mustard seed and the whole chiles. Cook, shaking, until seeds pop, about 45 seconds. Garnish dip with chile mixture and curry leaves. Serve with papads and persimmons, if desired.

YUMMY HONEY MUSTARD DIPPING SAUCE

Steps:

• Mix the mayonnaise, yellow mustard, Dijon mustard, honey, and lemon juice together in a bowl. Cover and chill in refrigerator overnight.

SWEET MUSTARD DIP

Steps:

• Combine the ingredients in a sauce pan over low heat. Cook for 3 to 4 minutes to blend the flavors. Remove from the heat, let cool for several minutes until just warm and serve.;

HONEY MUSTARD YOGURT DIP

Steps:

• Combine all ingredients and chill until ready to serve.

BAKED CHICKEN TENDERS WITH YOGURT MUSTARD SAUCE

Steps:

• Put the first 4 ingredients into a large plastic freezer bag and mix well.
• Take the chicken breasts out and lightly pound them out. Then cut 4 equal pieces out lengthwise from each breast. Place the strips into the freezer bag with the spice and buttermilk mixture.
• Place the bag into the refrigerator for at least 4 hours or overnight is better.
• Turn over on to 450 and line a large baking sheet with parchment paper.
• While over is heating place the Panko bread crumbs, garlic powder, onion powder, Italian herb blend, and paprika into a food processor. Add about 3 tablespoons of olive oil and lightly pulse until the oil and seasoning are well mixed.
• Take the tenders out and liberally coat them with the bread crumb mixture and lay on parchment paper.
• Place tenders in the oven for 10-15 minutes at 450. Then reduce the heat to 350 and continue cooking until the tenders are lightly brown. Allow to cool before serving.
• To make the dipping sauce put the yogurt, mustard, garlic powder, and ketchup into a small bowl and mix well. Add the Sriracha sauce of you like a little bit of bite to the sauce.

MUSTARD DIP

Steps:

• 1. In a medium bowl, beat or whisk cream cheese until smooth and fluffy. Beat in yogurt, garlic, parsley, green onions, spicy brown mustard, celery salt and pepper until blended. Transfer to a serving bowl. Let stand for 30 minutes to develop flavor. Serve or cover and chill up to 24 hours.2. Just before serving, sprinkle dip with paprika. Serve with ham, cheese or vegetables.

HORSERADISH MUSTARD DIP

Steps:

• In a small bowl, combine the yogurt, chives, mayonnaise, dill, horseradish, mustard, salt and pepper. Cover and refrigerate until serving. Serve with vegetables.