Raspberry Honey Mustard Pretzel Dip (Harry & David Copycat)

20 tablespoons
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes

Raspberry Honey Mustard Pretzel Dip copycat recipe for Harry and David’s addicting spicy, sweet, tangy dip. Perfect for holiday gift baskets!

Spicy Brown Mustard, sweet Honey & Raspberry Preserves make this Raspberry Honey Mustard Dip ADDICTING! A Harry&David all-time favorite! 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!Spicy Brown Mustard, sweet Honey & Raspberry Preserves make this Raspberry Honey Mustard Dip ADDICTING! A Harry&David all-time favorite!

Pin this recipe now to remember it later

Pin Recipe

Raspberry Honey Mustard Pretzel Dip (Harry & David Copycat)

Sweet, tangy, and the tiniest bit of spice make this dip addicting and a hit at parties! You can also serve it poured over cream cheese or as a sauce on cooked chicken!
Yield 20 tablespoons
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Dip
Cuisine American
Author Sabrina Snyder


  • 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.


Calories: 39kcal | Carbohydrates: 9g | Sodium: 71mg | Potassium: 18mg | Sugar: 8g | Vitamin A: 5IU | Vitamin C: 0.3mg | Calcium: 6mg | Iron: 0.2mg
Keyword: dessert dip, Raspberry Honey Mustard Pretzel Dip (Harry & David Copycat)
Spicy Brown Mustard, sweet Honey & Raspberry Preserves make this Raspberry Honey Mustard Dip ADDICTING! A Harry&David all-time favorite!

Who wouldn’t love to open a jar and see the delicious dip staring back at you?

Spicy Brown Mustard, sweet Honey & Raspberry Preserves make this Raspberry Honey Mustard Dip ADDICTING! A Harry&David all-time favorite!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 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!

  2. 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!

    1. 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!

  3. 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.

  4. That mustard in the picture didn’t look like mine, mine was brown speckled, what brand was yours,also mine was very vinegary

    1. I used Golden’s classic spicy mustard. Not sure where the vinegary flavor came from, the one I used isn’t very vinegary.

    1. 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!

  5. 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.

  6. This sounds like such an interesting flavor combination. I bet this is perfect on pretzels and chicken nuggets, too!