Mustard Pretzel Dip, Ranch Yogurt Dip

Leader food columnist Kathleen Brotherton says this Mustard Pretzel Dip and Ranch Yogurt Dip is great to serve at your summer parties.

Summer fun usually includes get-togethers with family and friends, which means you need some good snacks or appetizers to serve at your barbecues or fish fries. If you’re looking for an alternative to chips and dips, you might want try a little something different, like this Mustard Pretzel Dip or Ranch Yogurt Dip.

Both are tasty and easy to make. And, you can make both of them hours ahead, leaving you with more time to prepare the rest of the meal and to spend with your family and friends.

The Mustard Pretzel Dip has a unique taste and a bit of a bite, and the Ranch Yogurt Dip is great for anyone who wants a healthier but still yummy snack.

If you grow your own herbs, the Ranch Yogurt Dip is a great way to use some of your fresh, chopped parsley and dill weed.

These are two dips your guests are sure to enjoy, so you’ll want to serve them again and again!

MUSTARD PRETZEL DIP

1 cup (8 ounces) sour cream

1 cup mayonnaise

1 cup prepared mustard

1/2 cup sugar

1/4 cup dried, minced onions

1 envelope ranch salad dressing mix

1 tablespoon prepared horseradish

Your favorite type of pretzel

In a bowl, combine the sour cream, mayonnaise, prepared mustard, sugar, dried minced onion, ranch salad dressing mix and prepared horseradish.

Cover and refrigerate for at least 30 minutes. Serve with pretzels.

Refrigerate leftovers. Makes 3 1/2 cups of dip.

RANCH YOGURT DIP

1 cup (8 ounces) fat-free, plain yogurt

2/3 cup fat-free sour cream

1/3 cup reduced-fat mayonnaise

1 tablespoon fresh, chopped parsley

1 tablespoon fresh, minced chives

1 tablespoon cider vinegar

1 teaspoon sugar

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon salt

1 teaspoon dill weed

1/2 teaspoon ground mustard

1/4 teaspoon white pepper

Assorted fresh vegetables

In a bowl, whisk together all the ingredients except the vegetables Cover and refrigerate for at least 3 hours.

Serve with fresh vegetables. Refrigerate leftovers. Makes 8 servings.

Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature.

Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.

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