I found this several years ago on foodnetwork.com. In my mind, I always thought it was a recipe by Ina Garten from The Barefoot Contessa – but it turns out I was wrong (it happens… sometimes).
Ever heard of Janet Johnston? Me either.
Whatevs. I love her recipe for this Parmesan mustard dip.
It packs a whole lot of mustard flavor from 3 different sources – whole grain mustard, Dijon, and ground mustard. The spiciness of the mustard is perfectly balanced out with a little sour cream and freshly grated Parmesan.
Creamy. Mustardy. Heaven.
This dip is usually served with fondue at my house, but you could use it for so many different things.
Try it simply by spreading it on your favorite crackers or pita bread. Serve it with a veggie plate – or even use it as a burger topping.
I just recently used this dip as kind of a “sauce” for a shrimp and quinoa dish.
You can try it with just about anything you like mustard with.
Hope you enjoy!