This recipe couldn’t be easier, but you’d never know because it’s absolutely delicious! The tart and sweet raspberries perfectly complement the tangy honey mustard. All you need is a little lemon zest to round out this versatile dip.
With a bright pink hue, it also looks beautiful on display paired with pretzel sticks, veggies, or fruit. Use a spoonful as a base for salad dressing–just add extra-virgin olive oil and lemon juice.
Serves 1 (can easily be multiplied)
– 1 Tbs. honey mustard
– 1/4 cup fresh raspberries
– 1/8 tsp. lemon zest
Combine all ingredients in a small bowl, and with the back of a spoon, gently crush the raspberries against the sides of the bowl until desired consistency. I like mine with some raspberry still intact for bursts of flavor. Season to taste with salt and freshly ground black pepper. Enjoy!