Sunday, September 22, 2013

Pumpkin Mustard Dip for Pretzels

I'm determined to use every last drop from the can of pumpkin I opened the other day! This Pumpkin Mustard Dip is a nice change of pace for pretzels and would probably be good with Kielbasa and cheese too. Super simple and only three ingredients-now that's my kind of dip:@)
 Sweet and spicy, if you have extra pumpkin this is a great way to use some up.
The last few hearty tsp of pumpkin were frozen, I'll add one and a couple shakes of pumpkin pie spice to my coffee basket for a cup of homemade pumpkin spice coffee.

Pumpkin Mustard-from Food Network Magazine, October 2013
2 Tblsp canned pumpkin
2 Tblsp grainy mustard-I had spicy, grainy would be very pretty
2 Tblsp honey
~Mix well.
Have a happy day:@)

9 comments:

  1. Did you come up with this all on your lonesome? What a great combination - especially with the pretzels. Just the right amount of sweet, salty and tangy I would say.

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  2. -hmmm, this sounds like a must-try....we love pretzels dipped in almost anything.
    xo

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  3. This sounds like a state i would enjoy, Lynn! The Food Network magazine has so mnay good recipes. Happy Autumn!

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  4. Hi Lynn,

    great idea is this recipe. Thanks for sharing, I will try that.
    Best greetings, Johanna

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  5. Your dip sounds great Lynn! I'm ready for all things pumpkin :)

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  6. The dip sounds good and I also like the idea for the coffee.
    Lillian

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  7. I'm loving all your great uses for leftover pumpkin, Lynn. The dip sounds like a winner and easy to whip up. xo

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  8. This sounds good. I made pumpkin muffins today. That was supper.

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