• Fri, Sep 12 2008

Hot ‘n Honey Dip

hot n honey

As we continue our stroll through National Honey month, here’s a fun, tasty, and healthy recipe for those fall football parties. Serve it with vegetables and low-salt pretzels (of course). You can also use it for skewers of baked shrimp or boiled shrimp.

Hot ‘n Honey Dip
1/2 cup honey
1/2 cup Dijon-style mustard
1 teaspoon Worcestershire sauce
Black pepper
Cayenne pepper, to taste

Directions:
Beat together honey and remaining ingredients. Makes four servings.

(image and recipe courtesy of the National Honey Board)

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