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Blood 'n' Guts Dip Recipe

Blood 'n' Guts Dip Recipe photo by Taste of Home

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Everyone will love this dip that gets its bold zip from the Dijon mustard. It pairs perfectly with Pretzel Bones!—Taste of Home Test Kitchen

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Blood 'n' Guts Dip Recipe

Prep/Total Time: 15 min.

Yield: 16 Servings

5 10 15

Ingredients

2 cups chopped fresh or frozen cranberries
1 cup packed brown sugar
1/2 cup honey
1/4 cup water
1 cup Dijon mustard

Directions

In a small saucepan, combine the cranberries, brown sugar, honey and water; bring to a boil. Cook and stir for 5 minutes or until thickened. Remove from the heat; cool slightly. Stir in mustard. Refrigerate until serving. Yield: 2 cups.

Nutritional Facts 2 tablespoons equals 106 calories, trace fat (trace saturated fat), 0 cholesterol, 366 mg sodium, 27 g carbohydrate, 1 g fiber, trace protein.

Originally published as Blood 'n' Guts Dip in Halloween Party Favorites , p8

Halloween Punch

Hosting a Halloween party? You can make a tasty black punch by mixing grape and orange Kool-Aid. I like to use the unsweetened kind. —Merrill Powers, Spearville, Kansas

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Blood 'n' Guts Dip

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(1-1) of 1 reviews

Reviewed on Sep. 11, 2011 by LAS234

This recipe was a huge hit at my Halloween party. I had to make several copies of the recipe because guests wanted it. Very nice table presentation & taste!