Spicy from the brown mustard, sweet from honey and raspberry preserves and just a hint of apple cider vinegar make this Raspberry Honey Mustard dip ADDICTING! Growing up my parents had very close friends who would send them pears from Harry & David every year. We were big fans of their fruit of the month club and of this dip! It has so many flavors that all work together so perfectly and happens to be one of their all-time best sellers (and a cinch to re-create)!
You would never think kids would fight over pears in your life, but these pears were the most amazing pieces of fruit ever. A box of 12 would usually last 2 days in the house and tears would be shed by whoever lost the argument for the last one.
In addition to those magical pears we actually also used to buy the most delicious Raspberry Honey Mustard Pretzel Dip. It was the tiniest bit spicy from the spicy brown mustard by sweet from the honey and the raspberries. See the great thing about that dip was anytime we had it we instantly had family time as everyone was reaching for the jar with a handful of pretzels. The bad thing was it is EXPENSIVE! On their website, 4 small jars are $32+tax and shipping! Save yourself abut 85% of the cost and make this dip instead!
That is where this delicious dip comes in. The last time I had one of the jars and I was down to the last little bit (you know, when you have such a thin layer left you can see through it to the bottom of the jar?) I decided to save it for re-creation purposes! I would give you the play by play on how to recreate it, but it is as easy as “Mix everything together,” haha. Here is my best action shot before I took a whisk to the bowl!
- 1/2 cup honey
- 2 1/2 tablespoons red raspberry jam
- 1/2 cup spicy brown mustard
- 1 tablespoons mustard seeds
- 1 teaspoon apple cider vinegar
- Combine all the ingredients in a small mixing bowl.
- Cover and refrigerate for an hour. The longer the recipe sits, the more the flavors meld and the seeds get a chance to soften.
Who wouldn’t love to open a jar and see the delicious dip staring back at you?
I’d like to can the to last up to a year. Will that work?
How long will this dip keep in the refrigerator?
Loved it but it’s a bit thinner than I wanted. Any suggestions on how to make it thicker?
It should thicken as it gets cold. So glad you loved it!
I have homemade Peach jam in my cupboard. Hoping the substitute will still taste good…
I’d love to know how it turns out. Thanks!
OMGosh, we made this recipe to bring as an munchie apetizer with pretzels for March Madness getogether. A bale of pretzels and gallon of sauce would not have been enough. So, great pairing with beer. Everyone wanted the recipe!
Sounds like a fun time!! So glad everyone enjoyed it.
Just wondering does it matter if you use jam or preserves? Also, what type of honey do you use? In the raw? Clover? Just curious! Thanks!
It doesn’t matter either way. You just want to make sure you’re using real honey in this recipe. I hope you enjoy it!
Does this need to start refrigerated? I want to make it for a gift basket
What a wonderful idea! No, it doesn’t need to be refrigerated.
I made this for a girls night get together and we dipped EVERYTHING in it! It was fantastic and as good or better than the inspiration mustard. I brought this along with soft pretzel nuggets but we ended up using this on cheese, fruit, pretzels, crackers and some type of sausage appetizer that was on the table. Rave reviews from everyone.
Thanks for dropping by to let me know! I’m so glad you guys enjoyed it!
That mustard in the picture didn’t look like mine, mine was brown speckled, what brand was yours,also mine was very vinegary
I used Golden’s classic spicy mustard. Not sure where the vinegary flavor came from, the one I used isn’t very vinegary.
can this be hot water bath canned?
So sorry this message got snagged in my spam filter! I’ve actually never canned anything in my life, so I wish I could help but I don’t want to steer you wrong. One of my good friends has an amazing site where she does a ton of recipes that she cans and actually wrote a book about it too! foodiewithfamily.com I think you’ll enjoy it if you like canning!
I’m a big Prince fan and he loved Raspberry Mustard, as do I. I couldn’t find a good recipe though… until now. I simply tweeked this DIP recipe a bit to make it the consistency of mustard and, since I’m Type 2 diabetic, I used Sugar-Free raspberry jam. My recipe looks like this after several taste tests- 1/2 cup honey mustard, 3 TBS Sugar-Free raspberry jam, 1 tsp mustard powder, 1/2 tsp apple cider vinegar, and 2 shakes chili powder or paprika (for bite). YUM!! Perfect on a ham and swiss cheese, or a roast beef and Havarti dill sandwich. Oh, and it’s still good on pretzels. Thanks Sabrina.
Glad I could provide the base for you to work from, and your version sounds absolutely delicious!
This sounds like such an interesting flavor combination. I bet this is perfect on pretzels and chicken nuggets, too!
It is awesome on chicken. I love making it with pretzel covered chicken 🙂