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. Serve with your favorite pretzel sticks or soft pretzels!
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
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.