Nostalgia Electrics PNF290 Instrucciones Y Recetas página 14

MUSTARD DIP
• 1 Cup Sour Cream
• 1 Cup Mayonnaise
• 1 Cup yellow Mustard
• ½ Cup Sugar
• ¼ Cup Dried
Onion Flakes
• 1 Tbsp. Horseradish
• 1 (1 ounce) Envelope
Ranch Dressing Mix
BEER CHEESE DIP
• 1 (8 ounce)
Package Cream
Cheese, softened
• ½ (1 ounce) Package
Dry Ranch Salad
Dressing Mix
• 1 Cup and 1
Tbsp. Shredded
Cheddar Cheese
• ¼ Cup Beer
To Taste:
• Salt
• Cayenne Pepper
HONEY MUSTARD DIP
• 5 oz. Crème Fraiche
• 3 Tbsp. Honey
• 2 Tbsp. Spicy
Brown Mustard
To Taste:
• Salt
• Sugar
Stir all ingredients together in a medium-sized bowl.
Cover and refrigerate for at least 30 minutes.
Serve with warm pretzels.
In a bowl, mash together the cream cheese and the
ranch dressing mix until thoroughly combined.
Stir in the Cheddar cheese.
Mix in beer, 1 tablespoon at a time, until you reach the
desired consistency (add more for a thinner dip).
Stir in the seasoned salt and cayenne pepper.
Refrigerate until thoroughly chilled, at least 1 hour.
Stir Crème Fraiche, honey and mustard
together until creamy.
Add sugar and salt to taste.
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