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Sweet And Spicy Horseradish Mustard Dip

We were fortunate enough to stumble across the Fiery Foods Festival on a trip to Albuquerque. It was a tasting fair for almost every kind of dip, sauce, and spread each with some kind of kick. Among the many things we bought was a jar of a spicy horseradish mustard. It was wonderfully sweet with a flavorful warm glow at the end but it was not sold in stores. So I decided I could certainly make my own version and maybe save some postage too. I started with a basic Dijonaise (mayonnaise with Dijon mustard) base and added things one at a time until it tasted like I wanted.

I believe the Green chile powder and red chile powder are essential to make this dip taste like it should. They both can be found at the Savory Spice Shop, they ship. If you are lucky enough to live in or are traveling through the southwest you can probably find them in the local grocery store. This is a great dip for pretzels and also makes a wonderful sandwich spread.


 1/3 cup mayonnaise
 3 Tablespoons mustard (your favorite kind)
 1 teaspoon prepared horseradish
 1/2 teaspoon green chile powder
 1/2 teaspoon ground red chile
 1 teaspoon vinegar
 2 Tablespoons sugar


Combine all ingredients together in a bowl stirring well to make sure the dry ingredients are evenly distributed. Cover and let it rest in the refrigerator for 30 minutes or more so the spices have time to rehydrate and mingle. I think it tastes better the next day.

All measurements in this recipe are totally arbitrary and should be considered nothing more than starting suggestions for creating your own custom dip. Add more sugar if it is too spicy or more green chile powder if it is not spicy enough.

Store covered in the refrigerator. Keeps for weeks. Serve chilled.

Serves: 2 to 4
Mayonnaise Mustard Horseradish Vinegar No-Cook Photo

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.