• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
the practical kitchen
  • Recipes
    • Recipe Index
    • Appetizers
    • Breads
      • Bagels
      • Biscuits, Scones & Loaves
      • Sourdough
    • Breakfast
      • Muffins
    • Condiments & Dips
    • Desserts
      • Bars & Brownies
      • Cakes
      • Cookies
      • Ice Cream
      • Pies & Tarts
    • Main Dishes
      • Pasta
      • Pizza
    • Salads
    • Side Dishes
    • Snacks
  • About
  • Shop
  • Newsletter
  • Tip Jar
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
    • Recipe Index
    • Appetizers
    • Breads
    • Breakfast
    • Condiments & Dips
    • Desserts
    • Main Dishes
    • Salads
    • Side Dishes
    • Snacks
  • About
  • Shop
  • Newsletter
  • Tip Jar
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Condiments & Dips

    Raspberry Honey Mustard Pretzel Dip

    Published: Mar 29, 2022 by Rebecca Eisenberg · Modified: Mar 29, 2022 · This post may contain affiliate links

    62 shares
    Jump to Recipe
    raspberry honey mustard pretzel dip

    This raspberry honey mustard pretzel dip has everything. Sweetness from raspberry honey, tartness from fresh raspberries, and a sharp tangy bite from two different types of mustard to round it out.

    Raspberry honey mustard pretzel dips have a bit of a cult following for a reason — they're entirely familiar and completely unique all at once. And that sweet-tart-tangy flavor combo pairs so well with a deeply burnished, salted, dark brown pretzel crust.

    a hand dipping a pretzel in raspberry honey mustard dip

    Thank you so much to Local Hive™️ Honey for sponsoring this post. All opinions are my own. And thank YOU so much for supporting the businesses who support The Practical Kitchen!

    This raspberry honey mustard pretzel dip is perfect in the summer when raspberry season is at its peak. And while it's one of my absolute favorite pretzel dips, there are so many different ways to use it; it's honestly great all year round.

    Try serving it at your next big game day viewing party or summer picnic and prepare for the compliments to come pouring in. At least one person will ask for the recipe, I guarantee.

    True story: I snuck some of my test batches into a night of bar trivia so I could get feedback from my friends, and when I went to put it away, several of them asked if they could keep the leftovers. That's how good it is.

    If you're feeling ambitious, I recommend making my sourdough beer pretzels to go for dipping. The sourness from the sourdough and dark beer in the dough play so nicely with the bright, fresh raspberry honey and mustard flavors.

    Ingredient Notes

    You only need five ingredients to make this raspberry honey mustard pretzel dip. When making a recipe this simple, I usually try to buy high quality ingredients so I get the best flavors out of them. See recipe card for quantities.

    the ingredients for making raspberry honey mustard dip
    • Local Hive™️ Honey’s Harvest Reserve: Washington Raspberry Varietal - This limited edition 100% raw, unfiltered honey varietal from my fave beekeepers over at Local Hive™️ Honey is produced by bees in northwest Washington State, featuring local pollen from the raspberry blossoms the area is known for. It has a very light and bright fruity honey flavor; tart and slightly citrusy with notes of vanilla and cinnamon. You can order Local Hive™️ Honey’s Washington Raspberry Varietal online, while other Local Hive™️ varietals can be found in your local grocery store (use their store locator to find it near you).
    • Fresh Raspberries - Yes, frozen raspberries are fine; just let them defrost in the fridge overnight before chopping.
    • Brown Mustard - Choose your favorite brown mustard (one without horseradish). According to Serious Eats, brown mustard has a higher concentration of mustard seeds, which gives it that sharp, extra pungent and sharp deli-mustard flavor. In this recipe, the sweet honey and tart berries help take the edge off of it, which is why you want to start with a pretty intense mustard!
    • Whole Grain Mustard - I used an old-style whole grain mustard with lots of visible whole mustard seeds in it. The glass jar kind of fancy mustard. It adds a lot of great crunch and mustard flavor without competing with the brown mustard too much.
    • Apple Cider Vinegar - This helps thicken the raspberry and honey mixture. Distilled white vinegar or lemon juice will also work here.

    Instructions

    To make this raspberry honey mustard pretzel dip, start by finely chopping the fresh raspberries.

    Raspberries break down very easily, but you still want to give them a pretty thorough chopping so you don't end up with sneaky big raspberry chunks in your dip!

    When they look like this you can stop chopping.

    finely minced raspberries on a cutting board

    Then combine the chopped up raspberries, the honey, and the vinegar in a small pot over medium heat. A one-quart pot or even a small butter warmer is the perfect size here.

    The honey will be very sticky at first, but don't panic. Once it warms up it'll start moving around the pot smoothly. Stir the raspberries and honey together.

    This is a very small batch recipe and honey is sugar which retains and conducts heat very well, so don't wander away. It heats up quickly, and you don't want it to burn.

    Keep stirring until it starts to bubble and fizz around the edges.

    raspberries and honey in a small pot just starting to bubble

    Adjust the heat as needed to keep it at this low boil, bubbling and fizzing stage for 20-30 seconds. No more, no less.

    This step thickens the raspberry mixture and brings out the best flavors from both the raspberries and the honey so they can hold their own against the sharp mustards.

    a pot of raspberries on a cooling rack and honey with two small bowls of mustard next to it

    Remove the raspberry mixture from the heat immediately. Stir in both mustards until cohesive and no streaks remain.

    You may want to use a whisk for this step, but a spatula should be just fine.

    That's it! Your raspberry honey mustard pretzel dip is ready to serve.

    the honey mustard pretzel dip mixed together in a small pot off heat

    Pour the dip into a decorative dipping bowl, or honestly, you could serve it right out of the pot. No shame in that game.

    I think it's best served warm or at room temperature, but its fine right out of the fridge too.

    Serving Suggestions

    This raspberry honey mustard pretzel dip can be used for so much more than just dipping pretzels! The sweet and tangy fruity flavors pair really well with other hearty and salty foods.

    Here's some of my favorite ways to use this raspberry honey mustard dipping sauce:

    • Spread on a grilled cheese sandwich with brie and prosciutto
    • With a dollop of ricotta or goat cheese on crostini toasts or crackers
    • On a cheese or charcuterie board with those cheesy twisted breadsticks
    • Spread on a turkey sandwich with a sharp cheese and peppery arugula
    • As a glaze for chicken or grilled chicken skewers
    • Thinned out with Extra Virgin Olive Oil as a raspberry honey mustard salad dressing
    • Tossed with hearty veggies like carrots or Brussels sprouts before roasting
    • Mixed with mayo or sour cream for a creamy raspberry honey mustard salad dressing

    How else do you like serving this raspberry honey mustard sauce? Let me know in the comments!

    a bowl of pretzel dip surrounded by soft pretzels and a small bowl of fresh raspberries

    Storage Notes

    If not using immediately, transfer the raspberry honey mustard pretzel dip to an airtight container and store in the fridge until ready to use.

    The consistency is best at room temperature, so you may want to take it out of the fridge about 30 minutes before serving.

    Honey has natural antibacterial and preservative properties, which means this dip will stay good in the fridge for up to a month if not more!

    (To avoid introducing contaminants, always pour the dip into a separate bowl rather than dipping directly out of the container you're storing it in.)

    Practical Tips & Recipe Notes

    • Cooking the raspberries with honey and vinegar (an acid) activates the pectin in the raspberries and allows the mixture to thicken slightly while also concentrating the bright raspberry flavor. If you cook it for longer than 30 seconds you'll end up with a chunky raspberry jam — you don't want that! Keep an eye on the timer.
    • Adjust to taste! This is 100% the kind of recipe you can adjust to fit your own preferences. If you like a sweeter raspberry honey mustard, add more honey! If you like it tangier, add more mustard!
    • The smaller the pot the better for cooking the honey and raspberries. I use a 1 quart sauce pot. A small butter warmer also works. If you don't have a very small pot, use a small skillet instead.
    • The recipe below is a fairly small batch recipe. It makes about 1 cup of raspberry honey mustard pretzel dipping sauce. Use the 2X and 3X buttons above the ingredients list if you want more than that!
    close up of a hand dipping a piece of pretzel

    Recipe FAQ

    What happens if I don't cook the raspberries and honey?

    Your honey mustard pretzel dip will have a looser, more watery consistency. A lot of other raspberry honey mustard pretzel dip recipes I've tried don't have any cooking step. I find they end up with a kind of soupy texture which just isn't what I wanted in a pretzel dip!

    Can I use raspberry jam instead of fresh raspberries?

    Yes! You can sub in ½ tablespoon raspberry jam and skip the cooking step. It won't be as bright and fresh because jam raspberries have been cooked down a lot more than the fresh raspberries are. Look for a low-sugar raspberry jam, as the honey is quite sweet and if you combine a sweet jam + honey you will have a very sweet raspberry honey mustard pretzel dip!

    Is this dip good with hard pretzels too? What about as a Bavarian pretzel dip?

    Yes! Double yes! This raspberry honey mustard pretzel dip is good with hard and soft pretzels, including Bavarian soft pretzels.

    dipping a pretzel in raspberry honey mustard dip

    Raspberry Honey Mustard Pretzel Dip

    Rebecca Eisenberg
    This raspberry honey mustard pretzel dip has everything. Sweetness from raspberry honey, tartness from fresh raspberries, and a sharp tangy bite from two different types of mustard to round it out. Serve with your favorite pretzel sticks or soft pretzels!
    No ratings yet
    Print Recipe Pin Recipe Save Saved! Email
    Prep Time 10 mins
    Cook Time 1 min
    Total Time 11 mins
    Course Appetizer, Condiment
    Cuisine American
    Servings 1 cup

    Equipment

    • 1 quart sauce pot

    Ingredients
      

    • ½ cup Local Hive™️ Honey Washington Raspberry Honey
    • ¼ cup Raspberries (10-12 raspberries, finely chopped)
    • ¼ cup Brown Mustard
    • ¼ cup Whole Grain Mustard
    • ½ teaspoon Apple Cider Vinegar
    Prevent your screen from going dark

    Instructions
     

    • Combine minced raspberries, Local Hive™️ Washington Raspberry Honey, and apple cider vinegar in a small sauce pot over medium heat. Cook, stirring constantly, until the mixture begins to bubble around the edges. Reduce heat to low and cook 20-30 seconds more. Remove from heat immediately.
    • Add brown mustard and whole grain mustard and stir well to combine.
    • Transfer to container or serving dish and cool to room temperature to serve.
    • Store in an airtight container in the fridge for up to 3 weeks.

    RECIPE NOTES

    • Cooking the raspberries with honey and vinegar activates the pectin in the raspberries and allows the mixture to thicken just slightly while also concentrating the bright raspberry flavor. If you cook it for longer than 30 seconds you'll end up with a chunky raspberry jam — you don't want that! Keep an eye on the timer.
    • Adjust to taste! If you want a sweeter dip, add more honey. Sharper or spicier, add more mustard.

    YOUR NOTES

    Click here to add your own private notes. Only you can see these.
    Tried this recipe?Leave a comment and let me how it was!
    Condiments & DipsSnacksUnder 30 MinutesHoney
    « Mini Tahini Carrot Cake
    5+ Silicone Ice Cream Molds to Try This Summer »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    rebecca wearing a black t-shirt with her left hand on her hip and her right hand holding a whisk upright

    Hi, I'm Rebecca! I'm a journalist turned pastry chef on a mission to make cooking and baking fun and accessible. I'm always looking for new and creative ways to get the most out of my favorite ingredients and flavors!

    More about me →

    Popular now

    • Easy Homemade Hot Pepper Hot Sauce
    • Arugula And Prosciutto Pizza
    • How Do I Store Sourdough Discard?
    • Old Bay Goldfish Crackers

    Get in touch

    Want to work with me? Just have a question? Shoot me an email!

    rebecca@thepracticalkitchen.com

    Recipes for Garlic Girls

    • Garlic Parmesan Chicken Pasta
    • Roasted Garlic and Chive Herb Compound Butter
    • Roasted Garlic Bagels
    • Ciabatta Garlic Bread

    Footer

    About Me

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Journalist turned pastry chef, on a mission to make cooking and baking fun and accessible. I'm always looking for new and creative ways to get the most out of my favorite ingredients and flavors! A Pittsburgh native currently calling Boston home.

    My Favorites

    a row of 6 tahini ice pops on a rectangular tray
    a stack of grilled cheese chicken cordon bleu sandwich halves on a wooden cutting board.

    Footer

    ↑ back to top

    Links

    • About
    • Privacy Policy
    • FAQ

    Newsletter

    • Sign Up! for emails and updates

    Resources

    • Shop
    • Links & Resources
    • Cooking Tips

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Foodie Pro on the Foodie Pro Theme