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).  Next, 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.