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Sweet ‘n’ Hot Mustard Dip

"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."
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    2-1/3 cups


  • 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


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

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Average Rating:
  • MamaPugh11
    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.

  • dannyboy11
    Dec 27, 2009

    Way to hot. Too much mustard I think