It's a snap to stir together this zippy dip from Kim Barrick of Lincoln, Illinois. With its hint of honey, the mixture is great with pretzels...or try it anywhere you'd use a hot-and-spicy sauce.
Featured In: 52 Cheer-Worthy Tailgate Appetizers
- 1/4 cup ground mustard
- 1/4 cup vinegar
- 1/4 cup sugar
- 1 egg yolk
- 2 tablespoons honey
- In a small saucepan, combine mustard and vinegar; let stand for 30 minutes. Whisk in the sugar and egg yolk until smooth. Cook over medium heat, whisking constantly, until mixture just begins to simmer and is thickened, about 7 minutes. Remove from the heat; whisk in honey. Chill. Serve with pretzels. Store in the refrigerator. Yield: 1/2 cup.
Originally published as Hot Mustard Pretzel Dip in Quick Cooking July/August 1999, p57
Reviews for Hot Mustard Pretzel Dip
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jan. 2, 2012
"Very good! Served it with typical German hot baked soft pretzels. It went over well and had lots of comments about how good it was!"