Hot ‘n Honey Dip
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)
This sounds delish. I can’t wait to try it. Thanks Sandy.