Sunday, December 20, 2009

Mustard Dip for Saurkraut Balls (or Pretzels)


1/4 cup mayonnaise

1/4 cup prepared yellow or Dijon mustard

2 tablespoons finely chopped onion

1 tablespoon ranch salad dressing mix

2-1/4 teaspoons prepared horseradish



In a large bowl, combine the mayonnaise, mustard, onion, salad dressing mix and horseradish. Cover and refrigerate for at least 30 minutes. Serve with pretzels. Yield: about 1/2 cup.

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