Dijon Drambuie Dip Food

SUNNY'S HONEY DIJON PRETZEL DIP

Steps:

• In a medium bowl, whisk the mayonnaise, honey, mustard and lemon juice together until combined. Serve at room temperature or chilled with pretzels for dipping.

FRENCH ONION DIP SOUP WITH DIJON AND GRUYERE CROUTONS

Steps:

• Heat a soup pot over medium heat; add the butter and melt. When the butter foams, add the onions, leeks, shallots, garlic, bay leaf, thyme and salt and pepper. Partially cover and cook, stirring occasionally, until caramelized, about 35 minutes. Deglaze the pot with sherry, then add the Worcestershire and stock. Taste for seasoning when it comes to a bubble. Cool and store for a make-ahead meal.
• Heat the soup and creme fraiche over medium heat until bubbly and thickened a bit. Toast the bread on the middle rack under the broiler; remove and top one side with the mustard and cheese. Return to the oven to melt the cheese.
• Serve the soup in shallow bowls, topped with scallions and cheesy croutons.

DIJON BACON DIP FOR PRETZELS

Steps:

• Mix ingredients together and serve with pretzels. If you like the zip of horseradish, start with 1-2 teaspoons and add more to taste.

ZESTY DIJON SHRIMP DIP

Steps:

• With an electric mixer, beat cream cheese, mustard, sour cream, and chopped onion at medium speed.
• Stir in the shrimp, cover and chill for about 2 hours.
• Garnish with the green onion and serve on a platter with the veggies.

CHICKEN DRAMBUIE

Steps:

• Dip the chicken in flour and brown it in butter.
• Remove from pan.
• Add garlic and stock dissolved in water to the pan, bring to the boil, add chicken and simmer for about half an hour.
• When the sauce is thick remove the chicken and add cream and drambuie to make the creamy sauce.
• Once thickish return chicken to pan to heat then serve.

DIJON MUSTARD DIP

Steps:

• Mix all ingredients until smooth.
• Cover and chill.