Sweet and Hot Mustard Dip

By punk

taste of Home A;ril May 2001

Ingredients

• 1 1/2 cups honey
• 1 cup vinegar
• 3 eggs
• 2 1 3/4 oz. containers ground mustard
• 1/2 tsp. salt
• pretzels, cooked chicken fingers, or sausage slices

Preparation

Step 1

In a blender, combine the first five ingredients; cover and process until blended. Pour into a saucepan; cook and stir over low heat until mixture thickens and reaches 160. Pour into small jars. Cover and refrigerate up to 1 week. Serve with pretzels, chicken fingers, or sausage.