Sweet and Hot Mustard Dip

Serve with pretzels, chicken fingers or sausage at a party, or give jars as gifts!

• 1 1/2 cups Local Honey
• 1 cup Rosemary, Hot Pepper & Garlic Vinegar
• 3 eggs
• 3.5 oz ground mustard
• 1/2 tsp salt
• Pretzels, Mary's Gone Crackers, Sliced Radishes, Cooked Chicken Tenders or Kielbasa

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 degrees.  Pour into small jars. Cover and refrigerate for up to 1 week.

Phot Credit:  Half Hour Meals