Daredevil Dip

If you have an appetite for something with a kick—grab crackers, pretzels or chips and try our new DAREDEVIL DIP.

Daredevil Dip

Daredevil Dip

Preparation Time: 20 Minutes

  • 1 package (8 ounces) cream cheese, room temperature
  • 2 cups (8 ounces) finely shredded sharp Cheddar cheese
  • 1/4 cup Plochman’s Mild Yellow Mustard
  • 2 tablespoons prepared horseradish
  • 3–4 tablespoons milk
  • 4 tablespoons sliced green onions and tops
  • 1/2 teaspoon hot sauce
  • Assorted dippers: crackers, vegetables, pretzels, chips, etc.
  1. Beat cream cheese, Cheddar cheese, mustard and 2 tablespoons horseradish in bowl at high speed until well blended.
  2. Mix in milk for desired dip consistency.
  3. Stir in 3 tablespoons green onions and 1/2 teaspoon hot sauce.
  4. Garnish with remaining 1 tablespoon green onion.
  5. Serve with assorted dippers.

Double Daredevil Dip: Only if you dare—Make dip as above, increasing horseradish to 4 tablespoons and hot pepper sauce to 1 teaspoon.

Sauce & Dip Recipes

Kickin' It Vinaigrette

Preparation Time: 5 Minutes

  • 1 cup olive oil
  • 1 tablespoon Plochman’s Kickin’ Chili-Style Mustard
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  1. Mix ingredients together thoroughly.
  2. Serve on taco salad, or use as a marinade for chicken or beef.

Appetizer Recipes

Plochman's Special Deviled Eggs

Preparation Time: 30 minutes (includes cook time for eggs)

  • 6 hard-boiled eggs, peeled and halved
  • 1/2 t white vinegar
  • 1/4 t salt
  • 1/4 c mayonnaise
  • 1 t Plochman’s Deli Dijon Mustard
  • Parsley, finely chopped (optional)
  • Paprika (optional)
  1. Separate egg yolks and whites, place yolks in a small bowl.
  2. Rinse the egg whites and dry on a paper towel.
  3. Mash the yolks. Stir in all remaining ingredients except for egg whites.
  4. Spoon or pipe the yolk filling into the whites.
  5. If desired, garnish with parsley and sprinkle with paprika.


Entreé & Side Recipes

Stir-Fried Veggie Sandwich

Preparation Time: 20 minutes

  • 1/8 c red bell pepper, thinly sliced
  • 1/4 c baby bok choy, thinly sliced
  • 1/4 c broccoli slaw
  • 1 T scallions, thinly sliced
  • 1 Kaiser roll, sliced in half
  • 2 slices of tomato
  • 1/8 c carrots, cut in matchsticks
  • 2 slices of Provolone cheese
  • 1 T olive oil
  • 1 T Plochman’s Chicago Fire Mustard
  • 1 T mayonnaise
  • Salt, to taste
  • Pepper, to taste
  1. Spread the bottom of the Kaiser roll with mayonnaise, place the tomato slices on top.
  2. Stir fry the remaining vegetables in the olive oil, season to taste with salt and pepper.
  3. Place the cooked vegetables on top of the tomato and top with the Provolone cheese.
  4. Squeeze on the Plochman’s Chicago Fire Mustard and top the sandwich with the remaining roll half.


Unique Uses

Much more than just a condiment—here's a few ways in which a bottle of Plochman's can go a long way:


Rid your plastic containers and water bottles of their funky leftover smells by soaking them in a mustard water mixture.


A clear head starts with relaxed feet. Mix about two spoonfuls of mustard in a tub of hot water and soak feet for 10-20 minutes.


Short of oil when making a chocolate cake? Replace with mustard for a low calorie substitute.


Rid yourself of horrifying halitosis by swishing a teaspoon of mild yellow in your mouth for a minute. Don't forget to rinse!


In Denmark and India, it's thought that mustard will ward evil spirits away. Simply spread a line around your house to tell them to back off.