Sweet and Sour Vegetable Dip

A tangy blender dip of sugar, dry mustard, grated onion, white vinegar and oil, finished with celery seed and paprika, served with raw vegetables. Makes about 3 cups.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Steak and Seafood title card for Sweet and Sour Vegetable Dip, photo coming soon
  • Prep 10 min
  • Total 10 min
  • Yield About 3 cups

Jump to: Ingredients | Instructions | Tips | Print recipe

This sweet and sour dip from Sandra Mills's recipe book is made in a blender, which emulsifies the oil into the sugar, mustard, onion and vinegar to make a thick, glossy dip, a little like a celery seed dressing.

Serve it chilled in a bowl on a platter surrounded by cut-up raw vegetables, with a sprinkle of paprika for color.

Ingredients

  • 1 cup sugar
  • 2 tablespoons dried mustard powder
  • 4 tablespoons grated onion
  • 4 tablespoons white vinegar
  • 1 teaspoon salt
  • 2 cups of oil
  • 1/2 teaspoon celery seed
  • Paprika

Instructions

  1. Start the base. This recipe requires a blender. Place the sugar, mustard powder, onion, vinegar and salt in the bottom of the blender jar.
  2. Add the oil. Slowly add the oil through the hole in the top of the cover while the dip is blending.
  3. Add celery seed. When the mixture is combined, add the celery seed.
  4. Chill and serve. Chill. Serve in a bowl on a platter surrounded by cut up raw vegetables. Sprinkle the dip with paprika for color.

Tips

  • Pour the oil in a thin, slow stream so it emulsifies and the dip thickens.
  • It is also good as a dressing for coleslaw or spinach salad.

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