Blood 'n' Guts Dip Recipe

3.5 1 3
Blood 'n' Guts Dip Recipe
Blood 'n' Guts Dip Recipe photo by Taste of Home
Publisher Photo

Blood 'n' Guts Dip Recipe

Read Reviews
3.5 1 3
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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.
Originally published as Blood 'n' Guts Dip in Halloween Party Favorites 2008, p8

Nutritional Facts

2 tablespoons: 106 calories, 0 fat (0 saturated fat), 0 cholesterol, 366mg sodium, 27g carbohydrate (23g sugars, 1g fiber), 0 protein.

  • 2 cups chopped fresh or frozen cranberries
  • 1 cup packed brown sugar
  • 1/2 cup honey
  • 1/4 cup water
  • 1 cup Dijon mustard
  1. 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.
Originally published as Blood 'n' Guts Dip in Halloween Party Favorites 2008, p8

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MY REVIEW
LAS234 User ID: 4871289 141585
Reviewed Sep. 11, 2011

"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!"

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