larry_stewart
Master Chef
Got the family coming over today.
Last time I was in Philly, I picked up a bunch of soft pretzels ( like 100).
I was planning on heating them up and serving them with 2 separate dips. A cheese dip and a mustard dip.
I did some research online, and there are an assortment of dips with different bases to the dip.
Mayonaise, Greek yogurt, Sour cream, Cream Cheese, A Mayo/ Sour cream combo.
( Basic ingredients of the dips were one of the above, along with mustard, honey, s&p, and a few other minor variations , depending on which recipe).
My question is, and sure its a matter of taste and preference, but does anyone think one of the above would be superior to the others ?
My original thought was Mayo, but then I did the stupid thing of looking online, which now complicated my thought process. All seem like they would work, and I have all available in the fridge.
Last time I was in Philly, I picked up a bunch of soft pretzels ( like 100).
I was planning on heating them up and serving them with 2 separate dips. A cheese dip and a mustard dip.
I did some research online, and there are an assortment of dips with different bases to the dip.
Mayonaise, Greek yogurt, Sour cream, Cream Cheese, A Mayo/ Sour cream combo.
( Basic ingredients of the dips were one of the above, along with mustard, honey, s&p, and a few other minor variations , depending on which recipe).
My question is, and sure its a matter of taste and preference, but does anyone think one of the above would be superior to the others ?
My original thought was Mayo, but then I did the stupid thing of looking online, which now complicated my thought process. All seem like they would work, and I have all available in the fridge.