Sweet 'n' Hot Mustard Dip Recipe
- 1-1/2 cups honey
- 1 cup white vinegar
- 3 eggs
- 2 containers (1-3/4 ounces each) ground mustard
- 1/2 teaspoon salt
- Pretzels, cooked chicken fingers or sausage slices
- 1. In a blender, combine the first five ingredients; cover and process until blended.
- 2. Pour into a saucepan; cook and stir over low heat until mixture thickens and reaches 160°. Pour into small jars. Cover and refrigerate for up to 1 week. Serve with pretzels, chicken fingers or sausage. Yield: 2-1/3 cups.
2 tablespoon: 106 calories, 2g fat (trace saturated fat), 34mg cholesterol, 73mg sodium, 23g carbohydrate (21g sugars, trace fiber), 2g protein
Reviews for Sweet 'n' Hot Mustard Dip
"I made this for Thanksgiving and it was a hit! It is hot, but has great flavor. I used a 16 oz. jar of honey. I would use more honey and less mustard to take away some of the heat if that is your preference."
"Way to hot. Too much mustard I think"