Sweet 'N Hot Mustard Dip - cooking recipe

Ingredients

1 1/2 cups honey
1 cup vinegar
3 eggs
2 (1 3/4 ounce) containers ground mustard
1/2 teaspoon salt
cooked chicken tenders or sausage, slices

Preparation

In a blender, combine the first five ingredients; cover and process until blended.
Pour into a saucepan; cook and stir over low heat until mixture thickens and reaches 160 degrees.
Pour into small jars. Cover and refrigerate for up to 1 week.
Serve with pretzels, chicken finger or sausage.