Mustard Dip for Pretzels
Equipment
- 1 medium mixing bowl
- 1 Whisk
- 1 measuring cup
- 4 Measuring spoons
- 1 Rubber spatula
- 1 serving bowl
- 1 piece plastic wrap
Ingredients
- 1 cup sour cream
- 0.5 cup mayonnaise
- 0.25 cup Dijon mustard
- 2 tablespoon whole grain mustard
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 0.5 teaspoon garlic powder
- 0.25 teaspoon onion powder
- 0.25 teaspoon smoked paprika
- 0.5 teaspoon fine sea salt
- 0.25 teaspoon black pepper ground
- 1 tablespoon fresh chives finely optional; chopped
Instructions
- Add the sour cream, mayonnaise, Dijon mustard, whole grain mustard, and honey to the mixing bowl.
- Whisk the mixture until completely smooth and well combined.
- Add the apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and black pepper to the bowl.
- Whisk again until the spices are evenly distributed and the dip is creamy.
- Fold in the chopped chives with a rubber spatula, if using.
- Taste and adjust seasoning with a pinch more salt, pepper, or honey if desired.
- Transfer the dip to a serving bowl and smooth the top.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld.
- Remove from the refrigerator, stir once more, and serve chilled with pretzels.
Notes
For best flavor, let the dip rest even longer (up to a few hours) so the mustard and spices can fully develop, and always taste again just before serving to fine-tune salt, acidity (a splash more vinegar), or sweetness (a drizzle of honey). Use full-fat sour cream and mayonnaise for the creamiest texture, and if you prefer a thinner dip, whisk in 1–2 teaspoons of milk or water at a time until it reaches your desired consistency. This dip keeps well covered in the refrigerator for up to 4–5 days, making it easy to prepare ahead for parties; just give it a quick stir before serving and pair it not only with pretzels but also with veggies, sausages, or soft pretzel bites.
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