Whenever you want to impress your dinner party guests or spice up an outdoor get together, Mom’s Mustard should always be on the table.
Mom has put together some great appetizer recipes that will keep your guests talking about the delicious appetizers you served for years to come.
Make sure you have an ample supply of Mom’s Mustards in your kitchen so that you can whip up one of Mom’s delicious appetizers anytime guests come by for seconds.
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Mom's Hot Artichoke Dip
1 cup light mayonnaise
1 cup grated parmesan cheese
½ cup Mom's Roasted Garlic Mustard
1 14oz. can artichoke hearts, drained and chopped
1 garlic clove minced
2 tablespoons sliced green onions
Cooking Instructions
Mix ingredients, spread in shallow baking dish. Bake at 350º for 20 to 25 minutes. Serve with your favorite crackers. ENJOY!
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Mom's Special Crab Dip
8 oz. softened cream cheese
½ cup Mom's Lemon Dill Mustard
½ cup sour cream
¾ cup crabmeat
1 dash Tabasco Sauce
1 tablespoon lemon juice
Fresh dill for garnish (optional)
Cooking Instructions
Blend ingredients together, refrigerate for 2 hours or overnight. Garnish with dill before serving. Serve with favorite crackers or bread. ENJOY!
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 Mom's Cranberry Orange Chicken Salad
2 cups cooked, cooled, cubed chicken or turkey breasts
½
cup Mom's Cranberry Orange Mustard
1 tablespoon mayonnaise
1 cup dried cranberries or craisins
1 cup toasted, slivered almonds
½ cup chopped green onions
Lettuce leaves for garnish
Orange rind or mandarin oranges (optional)
Cooking Instructions
Toast 1 cup slivered almonds on baking sheet in 400º oven for a few minutes (watch carefully) until lightly toasted. Mix cubed chicken or turkey, cranberries, slivered almonds, and green onions in a bowl. Prepare dressing of mustard and mayonnaise. Toss with chicken or turkey until coated. Serve immediately over a bed of lettuce with orange rind on top as a garnish. ENJOY!
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Mom's Festive Cranberry Orange Dip
8 oz. softened cream cheese
½ cup Mom's Cranberry Orange Mustard
½ cup sour cream
1 tablespoon grated orange rind for garnish
Cooking Instructions
Blend ingredients together, and refrigerate 2 hours or overnight. Garnish with grated orange rind. Serve with your favorite crackers or fruit. ENJOY!
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Northwest Lamb and Blackberries
1 pound lamb (from leg) cut in 1 inch chunks
1/3 cup olive oil
¼ cup tarragon vinegar
2 tablespoons soy sauce
1 teaspoon rosemary (fresh or dried)
½ teaspoon salt
2 tablespoon Mom's Roasted Garlic Mustard
½ cup seedless blackberry jam
¼ cup Mom's Roasted Garlic Mustard
Cooking Instructions
Put lamb chunks in ziplock bag and pour the marinade over the lamb chunks and refrigerate overnight. Thread lamb on skewers. Discard marinade. Grill or broil for 1 to 3 minutes on each side depending on desired doneness.
Combine the blackberry jam and the 1/4 cup of mustard. Heat and brush over each kabob. Makes 6 to 8 kabobs. Serve with mashed garlic potatoes or rice, vegetable and fresh berry compote made with blackberries, raspberries and strawberries for a delightful meal. ENJOY!
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Mom's Lemon Dill Parmesan Crusted Chicken 
6 boneless skinless chicken breasts
½ cup Mom's Lemon Dill Mustard
1 cup fresh grated parmesan cheese
1 ½ cup bread crumbs
1 stick or ½ cup of butter
Cooking Instructions
Preheat oven to 350º. Melt butter in rectangular baking dish. Coat chicken with Mom's Lemon Dill Mustard. Combine cheese and bread crumbs in shallow dish. Dip chicken breasts in mixture to coat thoroughly.
Place chicken in baking dish, bake until chicken juices run clear and bread crumbs are brown, about 35 minutes. Serve with Mom's Lemon Dill Mustard. You may use chicken tenders and serve as an appetizer. Cooking time will be slightly less. ENJOY!
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Mom's Mustard Cheddar-Chive Dip
1/2 cup Mom's Fine Gold Mustard
1 pkg. softened cream cheese
¼ cup sour cream
1 cup grated cheddar cheese
2 tablespoons sliced chives
1 dash Tabasco (optional)
Cooking Instructions
Mix the above ingredients of Mom’s recipe.
Garnish with chives and serve with your favorite bagels or specialty breads as a delicious spread.
Mom says “ENJOY!”
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Mom's Ginger Wasabi Mustard Spinach Dip
1/2 cup Mom's Ginger-Wasabi Mustard
1 cup light mayonnaise
1 cup sour cream
½ cup chopped onion
2 Tablespoons soy sauce
1 Tablespoon minced garlic
1 teaspoon seasoning salt (optional)
1 – 10 oz. pkg. frozen chopped spinach, thawed and drained
Cooking Instructions
Mix the above ingredients of Mom’s recipe.
Then add spinach and blend well.
Serve with your favorite crackers or specialty breads.
Mom says “ENJOY!”
You may substitute your favorite selection of Mom’s Specialty Mustards.
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Mom's Pineapple-Cilantro Mustard Dip
1/2 cup Mom's Pineapple-Cilantro Mustard
1/3 cup sour cream
½ cup crushed pineapple
1-8 oz. pkg. cream cheese, softened
1 teaspoon fresh or dried cilantro
Cooking Instructions
Mix the above ingredients of Mom recipe.
Can be prepared 1 day ahead, chill and cover.
Serve as dip with fresh vegetables, fruits.
Spread on bagels, or on ham and wrap with asparagus spear for a great appetizer!
Mom says “ENJOY!”
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Mom's Hot Mama No-Fat Dip
3 Tbsp Mom's Hot Mama Mustard
1 1/2 C. fat-free sour cream (you can also use fat-free plain yogurt)
1 Tbsp. rice wine vinegar
Cooking Instructions
Mix the above ingredients of Mom’s recipe.
Great for hot wings, sandwiches, burgers, or any finger food you choose.
Mom says “ENJOY!”
(credit to Margaret Locascio, Mom's fan from New York)
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Mom's Easy Cocktail Franks
1.75 oz. jar Mom's Fine Gold Specialty Mustard
1-8oz. jar black currant jelly
1 pound ready-to-serve cocktail franks
Cooking Instructions
In a saucepan combine equal potions of mustard and black currant jelly. Heat slowly over low heat until jelly is melted and sauce has a smooth consistency.
Add franks to sauce and heat approx. 10 minutes.
*You can use your favorite any variety of Mom’s Specialty Mustard.
ENJOY!
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Mom's Mom's Red Hot Mama Bean Dip
Mom's Red Hot Mama Mustard (use as little as 1 tsp. up to 1/3 cup depending on how hot you like it)
1 can refried beans
1 - 8 oz. brick cream cheese, softened
1/2 cup sour cream
1 small can diced green chilies or chopped olives
Cooking Instructions
Mix all ingredients together.
You can prepare 1 day ahead, chill and cover.
Microwave and serve warm or cold with Tortilla chips.
This mixture can also be used as a filling for enchiladas!
ENJOY!
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Mom's Ginger-Wasabi Dip
1/2 cup Mom's Ginger-Wasabi Mustard
1/2 cup sour cream
1/2 cup mayonnaise
1 Tablespoon seasoned rice-wine vinegar
2 teaspoons soy sauce
1 teaspoon finely chopped ginger (optional)
Cooking Instructions
Mix all ingredients together.
You can prepare 1 day ahead, chill and cover.
Serve as dip with fresh vegetables, cheeses, crackers, egg rolls.
Use as a tasty dressing for pasta or green salads!
ENJOY!
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Mom's Parmesan and Mustard Cheesecake Appetizer
2 teaspoons Mom's Red Hot Mama Mustard
4 oz. crumbled Triscuits crackers
2/3 cup tart dried cherries, chopped*
1/3 cup chopped pecans
2 tablespoons brown sugar
2 teaspoons fresh, chopped thyme leaves
2 teaspoons paprika
1/4 teaspoon cayenne pepper
3 tablespoons butter, melted
8 oz. cream cheese
5 oz. fresh Parmesan cheese, grated
1/3 cup ricotta cheese
1/3 cup sour cream
1/2 teaspoon salt
2 large eggs
Cooking Instructions
Make the crust:
Preheat oven to 350 degrees F.
Line the bottom of a 7-inch spring form pan with parchment paper.
Lightly butter the paper and set aside.
Combine the crackers, dried cherries, pecans, brown sugar, thyme, paprika, and 1 tsp. cayenne in mixing bowl.
Stir in melted butter and press mixture into bottom of lined pan.
Bake the crust 15 minutes.
Cool on a wire rack, set aside.
For the cheesecake batter:
Mix all cheeses, sour cream, mustard, salt and 1 tsp. cayenne in large mixing bowl with electric mixer.
Add the eggs one at a time beating well after each addition.
Pour batter into pre-baked crust and bake until set and golden brown-40-50 minutes.
Remove from pan and serve at room temperature.
Refrigerate cake for up to 3 days.
* you may also use raisins or dried apricots
** you can also substitute any flavor of Mom's Specialty Mustard
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