When I hosted Bunco recently, I was looking for one more thing to round out the menu and immediately thought of a favorite from years ago: small hard pretzels served with raspberry honey mustard dip. I used to buy a jarred version made by Robert Rothschild Farm at the grocery store and always loved that sweet, tangy, slightly spicy combination with salty pretzels.
Naturally, when I went looking for it this time, I couldn’t find it anywhere.
After checking store shelves with no luck, I spotted it online and had a thought that will be familiar to many home cooks: it was probably easier to make than to order. I took the best of a few recipes to create this one. It’s clearly a popular flavor combination as Stonewall Kitchen and Harry & David both make it as well.
I’m happy to report that it tastes exactly how I remembered. It has that addictive balance of sweetness, sharp mustard bite, and just enough zip to keep you going back for one more pretzel… and then another. The raspberry adds a lovely fruity note that works surprisingly well with the saltiness of the pretzels.
It also could not be easier. Stir everything together in one bowl, let it sit for at least an hour so the flavors can meld, and serve. That’s it. I like it best with small hard sourdough pretzels such as nibblers or pretzel bites, though larger hard pretzels or even soft pretzels would work beautifully too. Small gluten-free pretzels are also a great combination. Mustard and pretzels are simply meant for each other.
The funny part? A few days after Bunco, I was shopping in Shaker Village in Kentucky and came across a jar of the very Rothschild Farm dip I had been hunting for. Had I seen it earlier, I probably would have brought it straight home and called it a day.
Still, I’m glad I didn’t. This homemade version is easy, keeps well, and is perfect for a casual gathering when you want something a little nostalgic and very snackable. It also goes well with chicken or as a spread on sandwiches.
Raspberry Honey Mustard Pretzel Dip
Ingredients
- 1/2 cup honey
- 2-1/2 tablespoons seedless red raspberry jam
- 1/4 cup Dijon mustard
- 1/4 cup spicy brown mustard
- 1 tablespoons mustard seeds
- 1 teaspoon apple cider vinegar
- Serve with hard pretzel nuggets or gluten-free pretzels
Instructions
- Stir honey, jam, mustard, mustard seeds and vinegar in a small bowl.
- Cover and refrigerate for a minimum of 1 hour and up to 24 hours. The longer it sits, the more the flavors have a chance to meld and the mustard seeds soften up a bit.
- Remove from the refrigerator 30 minutes before serving. Serve with hard pretzel nuggets.
Notes
- Don’t have two types of mustard? Just use a 1/2 cup of Dijon Mustard or spicy brown mustard.
- Leftover dip keeps for up to 3 weeks, covered and refrigerated.
Oooh! I love the Harry & David and Stonewall takes on this, as well. Gonna have to try this recipe, Nicole. Thank you, as always, for the pathway and inspiration to culinary joy!
Spenser – Thank you! Simple and flavorful!