This dip is fashioned after a dip that was originally found at one of the many sauce/jam shops in the south. Being in North Carolina a few weeks ago jogged my memory of how delicious it was. The original was raspberry honey mustard dip, and it was a gift, but I later found myself in a store that sold honey mustard dip mixed with almost every type of fruit.
We experimented with this using pomegranate juice first, and that was actually quite good. I wanted to remake it and happened to have a kitchen full of oranges, so that’s what I used here. The orange juice seemed to have an easier time thickening up than the pomegranate juice, so that was a plus. I also liked having some zest to add.
I took this on a climbing trip recently, and my friend Samantha helped me style the photos and test the recipe. We’re so lucky to have so many volunteers willing to sacrifice for our cause.
Orange Honey Mustard Pretzel Dip
Yieldabout 1/2 cup
Prep Time / Cook Time/
Activity GuideBackpacking, Bike Touring, Car Camping, Day Trip, Picnic
- 1/4 cup whole grain mustard
- 1/4 cup honey
- 1/4 cup orange juice (or substitute another fruit juice)
- 1 teaspoon citrus zest
- Pretzels (I prefer rods) for dipping
- Small bowl
- Small pot
- Combine honey, mustard, and juice in a saucepan over medium heat. Whisk together to combine.
- Allow to simmer and reduce, stirring occasionally, until thick enough to dip.
- Transfer to serving bowl or tupperware and chill.
- Serve with pretzels.