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I am a stay at home wife and mother of three wonderful homeschooled children. I love to cook and am a field editor for Taste of Home magazine. Check back often to see what new recipes have been added!

Tuesday, August 14, 2012

Mustard Dip



1 (14 oz.) can sweetened condensed milk
1/4 c. Grainy mustard
3 Tbsp. prepared horseradish 
1 Tbsp. Worcestershire sauce

In a medium size mixing bowl combine all ingredients and beat until smooth.  The dip will get thicker as it sits.  Store in the refrigerator. 

Excellent for homemade pretzels and chicken nuggets.

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