Honey Dip Food

YUMMY HONEY MUSTARD DIPPING SAUCE

Steps:

• Mix the mayonnaise, yellow mustard, Dijon mustard, honey, and lemon juice together in a bowl. Cover and chill in refrigerator overnight.

HONEY MUSTARD DIP

Steps:

• Stir together and serve right away or chill until needed.

HONEY DIP

Steps:

• In a medium bowl, mix together the honey, peanut butter, cinnamon and cream cheese until well blended. Cover and refrigerate for 24 hours. Serve on toast, or as a dip for fruit.

HONEY DILL DIPPING SAUCE

Steps:

• Mix together.
• Let stand 30 minutes or more to allow flavours to blend.

HONEY RICOTTA DIP WITH PISTACHIO AND APRICOT

Steps:

• In a large mixing bowl, beat together the cream cheese, ricotta, 2 tablespoons honey, and salt until smooth. Taste and add additional salt or honey as desired. Gently stir in the apricots.
• Transfer to a serving dish and smooth the top. Sprinkle with pistachios and drizzle with remaining 1 tablespoon honey. Serve immediately or refrigerate until ready to serve.

HOMEMADE HONEY MUSTARD DIPPING SAUCE

Steps:

• Whisk the mayonnaise, honey Dijon mustard, yellow mustard and lemon juice together.

SESAME CHICKEN WITH HONEY DIP

Steps:

• Mix mayonnaise, dry mustard and minced onion; set aside. Mix crumbs and sesame seeds.
• Coat chicken with mayonnaise mixture, then crumb mixture. Place on baking sheet. Bake at 425 degrees for 12 minutes or until lightly browned.
• Serve hot with dip.
• Honey Dip: 1 cup mayonnaise 2 Tbsp. honey Mix ingredients.

SUNNY'S HONEY DIJON PRETZEL DIP

Steps:

• In a medium bowl, whisk the mayonnaise, honey, mustard and lemon juice together until combined. Serve at room temperature or chilled with pretzels for dipping.

SPEED-BRINED CHICKEN NUGGETS WITH HONEY DIP

Steps:

• For the chicken: Butterfly the breasts and cut into bite-sized pieces.
• In a liquid measuring cup, whisk together the pickle brine, confectioners' sugar and salt. Load the chicken and brine into a cream whipper and charge with two cartridges of nitrous oxide. Place in the fridge to chill for at least 20 minutes or up to 1 hour.
• For the dipping sauce: Meanwhile, whisk together the brine, honey and salt and pepper to taste. Set aside.
• Set a deep-fryer or Dutch oven to heat the oil to 375 degrees F.
• For the dredge: Combine the flour, granulated sugar, salt, paprika, garlic powder and pepper in a bowl. Whisk in the pickle brine until it's the texture of semi-wet sand.
• Drain the brine by discharging the canister. Open it up and unload the chicken into a colander. Shake the excess brine off the nuggets and dredge in the flour mixture until uniformly coated.
• Fry the nuggets in batches until cooked through, 2 to 4 minutes. Drain on a paper towel-lined plate. Serve with the sauce.

PECORINO AND HONEY DIP

Steps:

• Add the hot pepper flakes to a small bowl and mix with the honey. Serve with the Pecorino.