Tangy Mustard Pretzel Dip
Author: Eileen Beran
Cuisine: Dip
Serves: 3 cups
- 1 cup yellow mustard
- 1 cup sour cream
- 1 cup mayonnaise
- 1 package ranch dressing mix
- 3 tablespoons grated (not creamy) horseradish
- 1/4 cup coconut sugar
- 1/2 cup finely chopped onion
- Gently fold together all ingredients. Cover and refrigerate.
- Serve with mini pretzel knots.
- Keeps well for about a week.
Serving size: 2 tablespoons. Calories: 76; Fat: 6g; Saturated fat: 2g; Carbohydrates: 6g; Sugar: 3g; Sodium: 307mg; Protein: 1g; Cholesterol: 7mg.
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2011/01/11/mustard-pretzel-dip-recipe/
3.5.3226