Honey mustard dip with yoghurt for raclette and fondue

Honey mustard dip made with Greek yoghurt, mustard, honey, lemon and dill. Ready in 5 minutes with no baking, for raclette, fondue, salmon and veg snacks.

At a glance

• Serves 6
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 72 kcal per serving
• Protein: 3 g
• Fat: 4 g
• Carbs: 5 g

Ingredients

• 250g Greek yoghurt
• 2 tbsp mustard
• 1 tbsp honey
• 1 tbsp lemon juice
• 1 bunch of dill
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: chopping board · knife · mixing bowl

1. Stir the mustard and honey together in a bowl until smooth.
2. Stir in the yoghurt and lemon juice.
3. Pick the dill from the stalks, chop it finely and fold it in.
4. Season the dip with salt and pepper.
5. Chill it until you're ready to eat, then serve it with raclette, fondue or salmon.

Good to know

Ready-made honey mustard sauce is usually made with lots of sugar and oil. You stir this one together from Greek yoghurt, mustard and a spoonful of honey. It goes with chicken, salmon and potatoes – so with almost everything on the raclette table.

Swaps

Greek yoghurt → skyr. Honey → maple syrup. Dill → chives. Mustard → wholegrain mustard (coarser).

Cooking tips

Stir the honey and mustard together first, then the honey spreads through the yoghurt without lumps. With medium-hot mustard, the dip stays mild.

Storage

Keeps covered in the fridge for 3 days.

Allergens

Contains milk and mustard; gluten-free, no egg or nuts. Because of the honey, not for babies under 1 year old; suitable in pregnancy.

Frequently asked questions

How long does honey mustard dip keep in the fridge?

Keeps covered in the fridge for 3 days.