Honey Mustard Fry Dip

I made some french fries with my dinner a little while ago, & I happened to have a little bit of leftover honey mustard from a Chick-fil-a trip sitting in my fridge. I really like honey mustard, so I was eager to use that instead of ketchup, but I knew it couldn’t possibly be enough for all my fries, and would probably just end up leaving me craving more. Then I remembered seeing some recipes on Pinterest for something called “Fry Sauce.”

From what I gather, Fry Sauce may be more of a west coast thing, so if you’re unfamiliar, it involves mixing ketchup and mayo along with some spices. So, I figured if ketchup and mayo can be mixed with positive results, why not honey mustard? After a little more digging on Pinterest to learn about Fry Sauce and also compare some deviled egg dip recipes (because mayo+any type of mustard is standard deviled egg territory), I came up with my experiment, and I have to say, I was happy with the results.

This Honey Mustard Fry Dip retains the honey mustard taste I wanted, but it made what I had go so much farther. The recipe below makes about one cup of dip.

You’ll need:

1/2 cup Miracle Whip

4 oz Cream Cheese

2 tbs Honey Mustard

2 tsp Sugar

2 tsp Honey

1 1/2 tsp Garlic Powder

Directions:

Mix your Miracle Whip, cream cheese, and honey mustard together first (a hand mixer will do the job faster and make the dip smoother, but it’s not absolutely necessary). ┬áNext, mix in your sugar, honey, and garlic powder. Do a small taste test to make sure it’s to your liking; if you want a stronger flavor, try a little more garlic powder, or if you prefer sweeter, a little more honey or sugar.

Voila! You can serve right away or refrigerate for later.

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