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COOKING & ENTERTAINING: Tips and Q & A
Dijon: A Workhorse in the Kitchen
One of our favorite prepared ingredients in the kitchen is Dijon mustard. A favorite because of its versatility, we use Grey Poupon Dijon mustard not only on sandwiches but in homemade salad dressings, alioli and sauces.
Grey Poupon’s new Harvest Coarse Ground Mustard is ideal for Greek salad dressing and remoulade sauce. This new product recently won gold at the 2007 Napa Valley Mustard Festival.
Hosting the neighbors over for an impromptu drink? Offer this easy crab dip with a crudite platter and crisp white wine and you are sure to be the favorite on the block.
Crab Dip with Coarse Ground Mustard
1 package (8 oz.) cream cheese, softened
¼ cup Grey Poupon Harvest Coarse Ground Mustard
2 tablespoons sour cream
1 can (6 1/2 oz.) crabmeat, drained, chopped
1 green onion, finely chopped
Mix cream cheese, mustard and sour cream until well blended. Stir in crabmeat and onions, cover. Refrigerate several hours until chilled. Serve with cut-up fresh vegetables. Makes 1 ½ cups or 12 servings, 2 tablespoons each.
Recipe courtesy Grey Poupon.
Got a great tip to share with fellow cooks? We’d love to hear it!
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