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Cupcakes and Cutlery

Easy Cocktails and Recipes | Mom Life and Style | Orange County Blogger

Garlic Basil Mustard Dip

July 23, 2014 By Sharon Garofalow Leave a Comment

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*This post is not technically sponsored.  French’s sponsored my post the other day about a picnic.  But I also wanted to share the recipe for the dip I made.  So this post isn’t sponsored but I DID use mustard they sent me.  And this photo IS from that sponsored shoot.  Have I covered all my bases?  All opinions are mine.  Full disclosure, I bought almost all pre-cut vegetables.  And then I reused them after the shoot on friends.  There.  Now you know everything. Garlic and Basil Mustard Veggie Dip. // www.cupcakesandcutlery.comVeggies and dip.  Match made in heaven.  But I’m kind of sick of ranch.  And a vinaigrette would have been too messy (I will NOT ruin this blanket.  It’s my new fave. Is it weird to have a special occasion blanket?)  So I decided to modify a recipe for French’s Basil and Garlic Mustard (which I can’t find on their site to link to) and turn it in to a dip.

I  first showed you this dip in my summer picnic post from the other day.  But today, you get the recipe. This Garlic Basil Mustard Dip is super tangy AND creamy with a touch of heat from the garlic and herbaciousness from mi amor basil.  I added some chives for good measure.  A quick squeeze of lemon juice and you’ve got yourself a dip!  Eat with fresh vegetables and behold the wonder that is nature.

Continue to Content
Yield: 12

Garlic Basil Mustard Dip

Fresh veggies and a tangy mustard based dip are a great dish to bring to a picnic. #sponsored #NaturallyAmazing @frenchsfoods // www.cupcakesandcutlery.com

This yummy mustard based dip is a fun alternative to ranch dressing for vegetables. 

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

Adapted from French's Basil and Garlic Mustard recipe

  • 1/2 cup French's Classic Yellow Mustard
  • 1/2 cup mayo
  • 2 6 oz. containers of Fage 0% Greek Yogurt
  • 2 TBSP chopped fresh basil
  • 2 cloves garlic, crushed
  • 2 TBSP chopped fresh chives
  • Juice of 1/2 of lemon

Instructions

  1. Combine all the ingredients.
  2. Refrigerate until ready to use.

Notes

You can leave out the mayo if you are looking for more of a "clean eating" recipe.

Nutrition Information

Yield

12

Serving Size

12 Servings

Amount Per Serving Calories 104Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 5mgSodium 194mgCarbohydrates 7gFiber 1gSugar 6gProtein 3g

Nutrition information isn't always accurate.

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© Sharon Garofalow
Cuisine: American / Category: Snack

 

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About Sharon Garofalow

Sharon lives in Southern California with her adorable family. She loves to share ideas to make mom life easier and encourage busy gals to make time for themselves too! Sharon's "me" time often includes watching Hallmark Channel movies, sipping sauvignon blanc, trying not to eat Salt and Pepper potato chips, and planning girlfriend getaways.

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Based in Southern California, I am the mom to two amazing boys and married to the raddest man in all the land. Cupcakes and Cutlery is your resource for simple solutions to help you be an awesome wife and mother and not lose yourself in the process. Email me at [email protected]! MORE ABOUT SHARON

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