Olive Mustard Tangy Dip
The fun thing with making dips is that there is no hard and
fast rule. You mix and match, balance the sweetness and acidity, throw in
unusual ingredients and your dip is done.
And then your guests are left guessing and appreciating.
This Olive and Mustard dip is tangy with a little mustardy
zest. I have used a typical Bengali mustard sauce called Kashundi. However if
you do not have the kashundi you can use any mustard sauce.
Ingredients
½ cup mayonnaise
1 tbsp Kashundi
2 tbsp chopped onions
1 tbsp chipped green olives
1 tbsp chopped black olives
1 tbsp of the brine the olives are kept in
Mix all the ingredients well with a spoon.
Keep in the
fridge for half an hour. you can have these with chicken nuggets, fish fingers
or sliced carrots and radish.
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