Mustard Pretzel Dip

[genealogynut]

Taken from 2006 Good News Cookbook

Sent in by Vicki Eisele of Fredonia, Kansas

8 oz. sour cream
1 cup mayonaise
1 cup prepared mustard
1/2 cup sugar
1/4 cup dried minced onion
1 envelope ranch salad dressing mix
1 Tbsp. prepared horseradish
Choice of pretzels

In a bowl, combine the first 7 ingredients.  Cover and refrigerate for at least 30 minutes.   Serve with pretzels.  Refrigerate leftovers.  Yield:  3 1/2 cups.