recipe reviews for:

Horseradish Mustard Dip

“A tongue-tingling blend of zesty flavors comes together in Shirley Glaab's versatile vegetable dip. 'This is also great on ham, turkey or roast beef sandwiches,' she suggests from Hattiesburg, Mississippi, 'I stir a little into my potato salad, egg salad and tuna salad, too.' To suit more timid tastes, cut the horseradish back to 2 teaspoons.”

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Reviewed: Jan. 15, 2012

Although I LOVE horseradish, it seemed to be a bit overpowering in this recipe. And I also felt like it needed some other spices ... garlic, maybe?

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faith90189

Cooking Level: Expert

Living In: Auburn, Alabama, USA

Reviewed: Dec. 31, 2011

When I told Hubs of my plan to make this he asked that I still make our stand-by vegetable dip as well - "just in case" is how I interpreted that. As it turns out, the stand-by wasn't necessary. We both loved this welcome change from the ubiquitous ranch-style vegetable dip. Out of personal preference I substituted sour cream for the yogurt.

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5 users found this review helpful

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naples34102

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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Oct. 24, 2011

Excellent...didn't have mayo on hand, and it STILL turned out smooth, tangy, and delicious. Going into my recipe box!

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Bobbie

Reviewed: Sep. 2, 2011

I increased the horseradish to two tablespoons, that was the only change I made. HOLY FRIJOLES--is this GOOD! The kids didn't care for it but my husband and I can't stop eating it! Especially excellent with sliced fresh cucumbers.

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Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Feb. 6, 2011

Excellent dip...we used it as a pretzel dip and it was so yummy! I think I will use the leftovers as a marinade for chicken breasts tomorrow night!!! Great recipe!!! :)

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tiffany

Reviewed: Dec. 16, 2010

This is great - I used nonfat Greek style yogurt. I was surprised the horseradish flavor was so mild - it's there, but not overwhelming. Very nice!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

Reviewed: Nov. 10, 2008

This was so good! It was far more mild than I expected, which was perfect for the husband. I also only had dried dill, so I made it early and let it sit. It was wonderful!!

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nadja kitty

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Portland, Oregon, USA

Reviewed: Oct. 31, 2008

This was execellent! I spiced it up since that is our personal preference by increasing the horseradish and doubling the mustard and chives. I also added a sprinkling of mozzarella cheese and fresh chives on top as a garnish. I will make this again.

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Cooking Level: Expert

Reviewed: Jul. 3, 2008

This was just what I was looking for! This is an awesome dipping sauce for French Fried Portebella Mushrooms (I'll submit that recipe)... I didn't have fresh dill on hand but dried worked fine! Delightful...

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