Hot Mustard Dip

• 4 oz. (lg. can) Colman's dry mustard
• 1 1/4 cup vinegar
• 1 1/4 cup sugar
• 2 eggs
• 1 cup sour cream

  Combine Colman's dry mustard and vinegar. Whisk well and let stand overnight. Beat 2 eggs and 1 1/4 cups sugar. Add to mustard mixture and whisk well. Cut until like custard (about 15-20 minutes, use double boiler or single pan on low). Add 1 cup sour cream after cooking (add more sour cream if too spicy). Keep refrigerated. Serve with crackers, cheese sticks or cubes, bread sticks.