This homemade raspberry mustard dip is the perfect recipe for dunking seasoned pretzels for a family snack or easy party appetizer. Mix up a batch in less than 5 minutes to add to your menu at the last minute!
When asked to bring an appetizer or snack to your next party, or you want something easy to add to the menu when you're the host, upgrade the pretzels and dip with this easy homemade raspberry mustard dip.
The whole thing takes just a minute to stir together and can be easily adjusted to suit your preferences.
It partners perfectly with homemade baked pretzels or simply seasoned pretzels from the store. I also love to dunk our roasted sausages in it. You'll find dozens of uses for this flavorful mustard dip this season.
Ingredients
This homemade mustard dip couldn't be easier:
- Course Grain Mustard
- Dijon Mustard
- Raspberry Preserves
- Honey: You can use whatever kind of honey you prefer, but Mike's Hot Honey is especially awesome in this recipe.
See recipe card for quantities.
Instructions
Add all four of the ingredients in a small mixing bowl and stir them together.
The only tricky part of this is tasting the mixture and adjusting it if needed.
Our family definitely prefers a spicier, zippier, vinegar-heavy mustard flavor so I add extra Dijon mustard.
If your family prefers things sweeter, add a touch more honey or maybe a little more of the raspberry preserves.
You can't really mess this up. Just add more mustard or honey to adjust the flavor as needed.
Storage
Mustard, preserves, and honey all keep very well in an airtight container. This mixture will last in your fridge for several weeks.
Serving Suggestions
You'll love to use this raspberry mustard dip for dunking any of these yummy recipes:
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📖 Recipe
Raspberry Mustard
Ingredients
- 3 tablespoon coarse ground mustard
- 3 tablespoon Dijon mustard
- 1 tablespoon raspberry preserves
- 1 tablespoon honey
Instructions
- Mix all four ingredients together in a small bowl and serve with spicy pretzels.
- Store in an airtight container in the fridge for several weeks.
Recipe Notes
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