Raspberry Honey Mustard Pretzel Dip
Easy dip with zip
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.
