Sweet 'n' Hot Mustard Dip Recipe

2.5 2 2
Sweet 'n' Hot Mustard Dip Recipe
Sweet 'n' Hot Mustard Dip Recipe photo by Taste of Home
Publisher Photo

Sweet 'n' Hot Mustard Dip Recipe

Read Reviews
2.5 2 2
Publisher Photo
"With pretzels, this sweet and spicy mustard is a fun snack," remarks Rita Reifenstein of Evans City, Pennsylvania. "It also sparks the flavor of grilled chicken strips or sausages."
MAKES:
19 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
19 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1-1/2 cups honey
  • 1 cup vinegar
  • 3 eggs
  • 2 containers (1-3/4 ounces each) ground mustard
  • 1/2 teaspoon salt
  • Pretzels, cooked chicken fingers or sausage slices

Directions

In a blender, combine the first five ingredients; cover and process until blended. 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.
Originally published as Sweet 'N' Hot Mustard Dip in Taste of Home April/May 2001, p41

Nutritional Facts

2 tablespoons: 106 calories, 2g fat (0 saturated fat), 34mg cholesterol, 73mg sodium, 23g carbohydrate (21g sugars, 0 fiber), 2g protein.

  • 1-1/2 cups honey
  • 1 cup 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. 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.
Originally published as Sweet 'N' Hot Mustard Dip in Taste of Home April/May 2001, p41

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Reviews forSweet 'n' Hot Mustard Dip

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MamaPugh11 User ID: 6339249 46610
Reviewed Dec. 27, 2011

"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."

MY REVIEW
dannyboy11 User ID: 4365741 31501
Reviewed Dec. 27, 2009

"Way to hot. Too much mustard I think"

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