Honey Mustard Dip
Recipe by Steven Weitzman, founder & head chef of Grilly CheesePublished 2026-10-30Updated 2026-10-30
Honey mustard dip with Dijon, yellow mustard, honey, and a touch of smoked paprika. Make this thick, creamy no-cook dip in 10 minutes for grilled cheese or fries.
Honey mustard dip is a thick, creamy blend of honey, mustard, and mayonnaise that adds sweet, tangy flavor to grilled cheese strips and fries in just 10 minutes. This version combines smooth Dijon for a sharper mustard flavor with yellow mustard for familiar mellow tang. A tiny amount of smoked paprika adds depth without turning it into barbecue sauce. The mayonnaise keeps the dip thick enough to cling to a crisp sandwich edge. Prep: 10 minutes | Cook: 0 minutes | Total: 10 minutes | Active work: 10 minutes Yield: About 1 cup, or 8 servings of about 2 tablespoons. Equipment: Small bowl, measuring cups and spoons, whisk, serving bowl, and a lidded container. No stove or blender is needed. Dippers are separate and are not included in the recipe yield or timing.
How to make Honey Mustard Dip
Makes About 1 cup; 8 servings of about 2 tablespoons. Listed times are estimates; visual and temperature cues control doneness.
10 minCook
0 minRest
0 minTotal
10 minYield
About 1 cup; 8 servings of about 2 tablespoons
Equipment
- Small mixing bowl
- Measuring cups and spoons
- Small whisk
- Serving bowl
- Lidded storage container
Ingredients
- •1/2 cup (112 g) full-fat store-bought mayonnaise
- •3 tablespoons (63 g) honey
- •2 tablespoons (30 g) smooth Dijon mustard
- •1 tablespoon (15 g) prepared yellow mustard
- •1 teaspoon apple cider vinegar
- •1/8 teaspoon smoked paprika
- •1/8 teaspoon garlic powder
Instructions
- 1
Measure the base
Put the mayonnaise, honey, Dijon mustard, yellow mustard, cider vinegar, smoked paprika, and garlic powder in a small mixing bowl. Scrape the measuring spoons so the full amounts reach the bowl.
- 2
Whisk until smooth
Whisk for 30 to 60 seconds, scraping the bottom and sides, until the honey is fully incorporated and the dip is uniformly pale gold with no white streaks. It should coat a spoon and hold a soft trail.
- 3
Portion and serve
Taste using a clean spoon. For a sweeter dip, stir in 1 additional teaspoon honey; for more tang, add 1/4 teaspoon cider vinegar. These adjustments are optional. Transfer to a serving bowl and serve immediately with grilled cheese strips or fries, or cover and refrigerate until needed.
Variation
No Dijon: Replace the 2 tablespoons Dijon with 2 tablespoons additional prepared yellow mustard. Expect a milder, brighter-yellow dip with less Dijon sharpness. No cider vinegar: Use the same quantity of white wine vinegar or distilled white vinegar. No smoked paprika: Use sweet paprika for a gentler flavor, or omit it. The dip will still be honey mustard. Less sweet: Start with 2 tablespoons honey, whisk, and taste before adding the final tablespoon. The yield will be slightly smaller. Egg-free: Use an egg-free mayonnaise you already enjoy and check the other labels. Honey remains an ingredient, so this version is not vegan. Yogurt variation: Replace up to half the mayonnaise with thick plain Greek yogurt. It will taste tangier, contain dairy, and may need a little more honey. This variation will not have exactly the same texture as the base recipe.
Questions and answers
What is honey mustard dip made of?
This honey mustard dip uses mayonnaise, honey, smooth Dijon mustard, yellow mustard, cider vinegar, smoked paprika, and garlic powder. All the ingredients are whisked together cold.
What is the difference between honey mustard dip and dressing?
A dip is usually thick enough to cling to food, while a dressing is fluid enough to toss through a salad. This recipe is designed as a dip; for dressing, whisk water into a separate portion 1 teaspoon at a time until it pours.
Can I make honey mustard dip without Dijon mustard?
Yes. Replace the Dijon with an equal amount of prepared yellow mustard for a milder dip; do not substitute dry mustard powder in the same quantity.
How do I make honey mustard dip less sweet?
Use 2 tablespoons honey instead of 3, then taste. For a batch already mixed, stir in Dijon 1/2 teaspoon at a time rather than diluting it with lots of vinegar.
Can I make honey mustard dip ahead of time?
Yes. Cover and refrigerate it, then stir before serving; for this recipe, use it within 3 days. Keep it cold until shortly before the meal.
What goes with honey mustard dip?
Try grilled cheese strips, skillet fries, pretzels, or crisp raw vegetables. It is especially useful with cheddar sandwiches because its sweet tang cuts through their richness.
Storage and reheating
Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.
Dietary note: This recipe is labeled VegetarianDiet.
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