Sweet & Spicy Mustard Dip with Veggie Dippers

Simple Cooking with Heart offers this no-cook, American mustard dip with veggies or even pretzels for a great game-watching snack. If you enjoy the nasal heat that mustard provides, consider increasing the amount of mustard powder to 3 teaspoons—just make sure to taste the level at 2 teaspoons.

Nutrition Facts

Sweet & Spicy Mustard Dip with Veggie Dippers


132 Per Serving


8g Per Serving


3g Per Serving

Cost Per ServingCost Per Serving

Calories 132
Total Fat 1.5 g
Saturated Fat 0.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.1 g
Cholesterol 8 mg
Sodium 233 mg
Total Carbohydrate 23 g
Dietary Fiber 3 g
Sugars 14 g
Protein 8 g

Dietary Exchanges
1 lean meat, 1/2 other carbohydrate, 2 vegetable


Servings  4  

  • 1/3 cup fat-free cream cheese (softened)
  • 1/2 cup fat-free sour cream
  • 1 Tbsp. honey
  • 1 Tbsp. cider vinegar
  • 2 tsp. mustard powder
  • 1/4 tsp. red hot chile flakes (optional)
  • 1 pint grape tomatoes or cherry tomatoes
  • 2 cups baby carrots


Tip: Click on step to mark as complete.

  1. In a medium bowl, add softened cream cheese and sour cream.
  2. Add honey, vinegar, mustard powder, and (optional) chile flakes. Stir until lumps are dissolved and mixture is combined, at least 1 minute. Taste, adding an additional teaspoon of mustard powder, depending on preference.
  3. Serve immediately with cherry tomatoes and baby carrots; or let chill in the fridge for a couple hours before serving.

Cooking Tip: To quickly soften cream cheese, place in the microwave for about 15 to 20 seconds.

Keep it Healthy: Did you know you can make your own mustard? Simply combine ¼ cup mustard powder with ¼ cup cold water; stir together and let sit 10 minutes. Using mustard powder instead of store-bought mustard has much less sodium.

Tip: Serving size ¼ cup dip + 1 cup vegetables

Tip: While cherry tomatoes and baby carrots make great veggie dippers, you can also slice up cucumbers or cut broccoli or cauliflower florets for dipping too.