Best 20 Honey Dip Recipes

HONEY MUSTARD DIP

Steps:

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

FRESH FRUIT WITH HONEY-YOGURT DIP

Steps:

• Combine yogurt, honey and cinnamon in small bowl; stir to blend. Place bowl on platter. Surround with fruit and serve.

HONEY, ALMOND, AND CITRUS FRUIT DIP

Steps:

• Beat yogurt and cream cheese together in a bowl. Stir in almond butter, orange juice, honey, lemon juice, and vanilla extract. Taste and adjust amounts to your liking.

HONEY-BALSAMIC GOAT CHEESE DIP

Steps:

• In a small bowl, beat the goat cheese, mayonnaise, honey and vinegar until smooth. Serve with apple and bread slices.

PARMESAN-CRUSTED CHICKEN WITH CREAMY HONEY-MUSTARD DIP

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• In a shallow dish, combine flour and 1/2 teaspoon each salt and black pepper. Add chicken to flour mixture and turn to coat. Place milk in a separate shallow dish. In a third shallow dish or resealable plastic bag, combine parmesan, oats, garlic powder, onion powder, and oregano. Dip chicken into flour and turn to coat. Dip flour-coated chicken into milk and then transfer chicken to oat mixture. Turn to coat chicken (or shake bag) until well covered with oat mixture. Place chicken on prepared baking sheet and spray the surface with cooking spray. Bake 15 minutes, until crust is golden brown and chicken is cooked through.
• To make dip, in a small bowl, whisk together sour cream, Dijon mustard and honey.
• Serve chicken with dip on the side.

HONEY-LIME YOGURT DIP

Steps:

• Whisk the yogurt, honey, lime juice and lime zest in a small bowl. Refrigerate until serving. Serve with fruit.

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.

SPICY HONEY SRIRACHA GAME DAY DIP

Steps:

• In a large skillet, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Transfer to a greased 3-qt. slow cooker. Stir in cream cheese, cheddar cheese, broth, chili sauce and honey. , Cook, covered, on low until cheese is melted, 3-4 hours, stirring every 30 minutes. Serve with tortilla chips. If desired, sprinkle with green onions.

HONEY-LIME FRUIT DIP

Steps:

• In a small saucepan, combine the egg, honey and lime juice. Cook and stir over medium heat until mixture reaches 160° and is thickened. Remove from heat; stir in salt and mace. Cool to room temperature. Stir in the sour cream. Cover and refrigerate for 1 hour or until chilled. Serve with fruit.

TROPICAL FRUIT PLATTER WITH CREAMY HONEY YOGURT DIP

Steps:

• Arrange fruit on a serving platter and refrigerate while making dip.
• Dip: In a blender or a food processor combine ingredients for dip: yogurt, cream cheese, honey cinnamon, lemon juice, and lemon rind.
• Blend until smooth.
• Place dip in small serving bowl and arrange fruit around it on platter.

HONEY FRUIT DIP

Steps:

• In a food processor or blender, combine yogurt, cream cheese and honey; cover and process until smooth. Serve with apples and pears. Store in the refrigerator.

BAKED SWEET POTATO FRIES WITH GARLIC, LIME & HONEY DIP

Steps:

• Potatoes -- Two important things to note when making these. First. Cut all the fries approximately the same size. Second, make sure to cook directly on the cookie sheet. No foil or parchment paper. After cutting the sweet potatoes fries add to a medium size bowl with the olive oil and seasoning and toss well to combine. Add to the cookie sheet and make sure then are not laying on top of one another. They need some space so they can brown up.
• Bake -- In a 425 degree oven bake them for 15 minutes and then flip. Guys, they will be soft, they aren't done but be careful flipping them. Bake another 20 minutes until crispy.
• Dip -- As the fries bake, make the dip. Just mix it all in a small bowl and refrigerate. Nothing more. Grating the onion is important as it gives you a lot more flavor. Just enjoy, these are a great change from the average french fries.

FRUIT KEBABS WITH YOGURT AND HONEY DIP

Steps:

• Peel the pineapple, clean out the "eyes" and dice into small cubes.
• Peel and pit the peaches and dice.
• Peel the bananas and slice into thick chunks.
• Do not peel the apples, do quarter and core them, then cut each quarter in half across-ways.
• Put all fruit together in a bowl, add the juice of the orange, the rind, liqueur/brandy and mix gently.
• Leave to marinate for 30 minutes.
• Thread the fruit pieces onto skewers and brush with the melted butter.
• Place on the BBQ/Grill for 10-15 minutes turning frequently.
• To Make the dip, whisk together the yogurt and 30 ml (2 Tablespoons) of the honey.
• Pour the dip into a serving bowl and drizzle the remaining 15 ml (1 Tablespoon) honey over the top, garnish with mint.
• Serve the fruit kebabs hot with the yogurt dip.

CRUNCHY CHICKEN NUGGETS WITH GREEN ONION HONEY DIP

Steps:

• Put the 2 cereals into a gallon-sized bag and seal. Place on a flat surface and, using a rolling pin, crush the cereal until it's still slightly chunky. Pour into a medium sized bowl and add the flour, salt and pepper and mix to combine.
• Dip the chicken pieces into the beaten eggs, 1 at a time, and transfer to the breading mix. Coat well and refrigerate for 30 minutes.
• Pour the oil into a large saucepan and place over medium-high heat for 2 to 3 minutes. Test the oil by dropping a bread cube in; if it browns within 1 minute the oil is ready. Drop the chicken nuggets into the hot oil, 4 pieces at a time, and cook 2 minutes, or until the breading is golden and the chicken is cooked through. Repeat with the remaining chicken nuggets. Keep warm in a low oven until ready to serve.
• Place all ingredients in a small bowl and mix until well combined. Refrigerate until ready to use.

HONEY HORSERADISH DIP

Steps:

• Combine yogurt, mustard, honey and horseradish; refrigerate 1 hour. Serve with shrimp and snap peas.

CINNAMON PITA CRISPS WITH PEANUT HONEY DIP

Steps:

• To make pita crisps:.
• Preheat oven to 350*F.
• Cut pita breads in half with a pizza cutter, then into wedges.
• Spread pita wedges on a large baking sheet. Spray with butter cooking spray(or oil).
• Combine cinnamon and sugar in a small bowl. Sprinkle on the pita wedges and bake about 10 minutes, until crisp.
• Peanut Honey Dip:.
• While pita wedges are baking, stir the yogurt, peanut butter, cinnamon, cardamom and honey together until well mixed(you can use a food processor if desired).
• Gently fold in whipped topping(or whipped cream).
• Serve with the pita crisps and enjoy!

HONEY MUSTARD YOGURT DIP

Steps:

• Combine all ingredients and chill until ready to serve.

SALAD/DIP ESSENTIALS: MAYO/MUSTARD/HONEY DELIGHT

Steps:

• 1. PREP/PREPARE
• 2. Homemade Mayonnaise To be sure, there are some good store-bought mayo's on the market (my all-time favorite is Duke's) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen's teeth. If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=1
• 3. If you do not want to use pickle juice, you can always substitute an equal amount of freshly squeezed lemon juice, or perhaps some apple-cider vinegar.
• 4. Gather your ingredients (mise en place).
• 5. Whisk all the ingredients together, and store in a non-reactive container in the fridge until required.
• 6. PLATE/PRESENT
• 7. Use on salads, drizzle over fish or chicken, or as a dip. Enjoy.
• 8. Keep the faith, and keep cooking.

HONEY-PEPPERCORN BRIE DIP

Steps:

• Remove all the rind from the Brie with a small sharp knife and your fingers. (The rind can be bitter, so it's best to be thorough.) Beat the Brie on high speed in a stand mixer fitted with a paddle attachment until completely smooth, scraping down the side of the bowl and paddle as needed (the cheese will be thick and sticky at this point). Beat in the honey and 3/4 teaspoon salt, stopping and scraping as needed. While still beating on high, slowly drizzle in the cream, and beat until the mixture is light and smooth, stopping and scraping as needed. (The dip can be refrigerated for up to 2 hours.)
• Transfer the dip to a small serving bowl, sprinkle with some cracked peppercorns and serve with apple chips, celery sticks, walnut-raisin and/or pumpernickel bread.

HONEY RICOTTA DIP

Steps:

• Beat these ingredients together and serve with fresh fruit of your choice (i.e. strawberries, rockmelon, grapes, etc.).