Type what you have

Ingredients

• ✓ honey
• watermelon
• lemon juice
• mint

Instructions

1. 1 Gather the ingredients.
2. 2 Blend watermelon, lemon juice, mint, and honey in a blender until smooth.
3. 3 Refrigerate for 2 hours; serve chilled.

By lillpup

Ingredients

• ✓ honey
• butter
• onion
• garlic
• chicken broth
• butternut squash
• curry powder
• salt
• cumin
• cayenne pepper
• half-and-half
• sour cream

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large pot over medium heat. Add onion and garlic; cook and stir until softened and browned, 7 to 10 minutes.
3. 3 Stir in broth, butternut squash, curry powder, salt, cumin, and cayenne pepper; bring to a boil. Reduce the heat to low and simmer until squash is tender, about 15 minutes. Remove from the heat.
4. 4 Stir in half-and-half and honey. Puree soup with an immersion blender until smooth.
5. 5 Ladle soup into serving bowls and top with a sour cream dollop.

By Marci Stohon

Ingredients

• ✓ honey
• butter
• olive oil
• butternut squash
• turnip
• celery
• onion
• garlic
• chicken stock
• bay leaf
• black pepper
• nutmeg
• coriander
• cayenne pepper
• salt

Instructions

1. 1 Heat the butter and olive oil in a skillet over medium heat. Stir in the butternut squash, turnips, celery, onion, and garlic; cook and stir until the vegetables just begin to brown, about 10 minutes. Meanwhile, heat the chicken stock in a large pot over medium heat until simmering.
2. 2 Transfer the vegetables to simmering stock, and add the bay leaf, honey, pepper, nutmeg, coriander, cayenne pepper, and salt. Continue simmering until all the vegetables are softened, about 20 minutes. Remove the bay leaf before serving.

By Rosemary Stanley

Ingredients

• ✓ honey
• dried lime
• water

Instructions

1. 1 Crush limes with a pestle in a mortar until the pieces resemble small stones.
2. 2 Combine water and crushed lime in a saucepan and bring to a boil over medium-high heat. Reduce temperature and simmer for 5 minutes.
3. 3 Strain into 4 tea cups and sweeten with honey as desired. Serve hot or cold

By Buckwheat Queen

Ingredients

• ✓ honey
• orange blossom water
• water
• orange blossom

Instructions

1. 1 Divide orange blossom water between 2 tea cups. Add 1/2 cup boiling water to each cup and stir.
2. 2 Stir 1/2 teaspoon honey into each cup. Float a piece of orange blossom in each cup. Serve hot.

By Buckwheat Queen

Ingredients

• ✓ honey
• almond milk
• avocado
• banana
• ice

Instructions

1. 1 Blend almond milk, avocado, banana, ice, and honey in a blender until smooth.

By Mona Redjaie

Ingredients

• ✓ honey
• apple
• water
• sugar
• lemon

Instructions

1. 1 In a large, resealable plastic bag or plastic container with a lid, mix apples with the juice of 1/2 lemon. Freeze for several hours or overnight.
2. 2 In a small saucepan, bring water and sugar to a boil. Reduce heat, and simmer for 5 minutes. Remove from heat, and stir in honey. Cool completely.
3. 3 Place apple in a blender, and liquidize them with juice of 1 lemon and the cooled sugar syrup until as smooth as possible. The peel will add texture, and prevent the mixture from being completely smooth.
4. 4 Transfer the mixture to an ice cream machine and freeze according to directions. Leave the sorbet out to soften 10 minutes prior to serving.

By MALKALEVADOM

Ingredients

• ✓ honey
• butter
• egg
• rice flour
• baking powder
• cardamom
• hemp seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. 2 Beat butter and honey in a large bowl with an electric mixer until smooth and creamy; add eggs a little at a time, mixing well after each addition. Add rice flour, baking powder, and cardamom to butter mixture; mix until just combined. Roll dough into small balls, about 1 heaping teaspoon each.
3. 3 Pour hemp seeds into a small bowl. Press the top half of each dough ball into seeds. Transfer dough balls, seed-side up, to the baking sheet and gently press to 1/4-inch thickness.
4. 4 Bake in the preheated oven until edges are golden, about 20 minutes.

By anniegreenjeans

Ingredients

• ✓ honey
• soy sauce
• vegetable oil
• black pepper
• chicken breast
• onion
• red bell pepper
• garlic
• bamboo skewer

Instructions

1. 1 To make the marinade: Whisk honey, soy sauce, oil, and black pepper together in a large glass bowl.
2. 2 Remove 1/4 cup of the marinade to a small jar; seal and set aside to use while cooking.
3. 3 Add chicken, onions, bell peppers, and garlic to the marinade in the large bowl. Cover and marinate in the refrigerator for 2 hours or overnight.
4. 4 When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate.
5. 5 Drain marinade from chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto skewers.
6. 6 Place kabobs on the preheated grill. Cook, turning frequently and brushing with reserved marinade, until nicely browned on all sides and chicken is no longer pink in the center, about 12 to 15 minutes.
7. 7 Serve hot and enjoy!

By Ann Marie

Ingredients

• ✓ honey
• nut
• cinnamon
• phyllo dough
• butter
• sugar
• water
• vanilla extract
• lemon zest

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
2. 2 Toss together nuts and cinnamon. Unroll phyllo and cut the whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
3. 3 Place 2 sheets of phyllo in the bottom of the prepared dish. Brush generously with some of the melted butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo.
4. 4 Using a sharp knife, cut baklava into 4 long rows, then diagonally 9 times to make 36 diamond shapes. Be sure to cut all the way through to the bottom of the layers.
5. 5 Bake in the preheated oven until golden brown and crisp, about 50 minutes.
6. 6 While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla, and lemon zest; reduce heat and simmer 20 minutes.
7. 7 Remove baklava from the oven and immediately spoon syrup over it. Let cool completely before serving. Store uncovered.

By Arvilla

Ingredients

• ✓ honey
• lamb rib
• onion
• white wine
• soy sauce
• lemon juice
• olive oil
• garlic
• cinnamon
• salt
• black pepper

Instructions

1. 1 Place lamb ribs in a 9x13-inch baking dish.
2. 2 Combine onions, white wine, soy sauce, lemon juice, honey, olive oil, garlic, cinnamon, salt, and pepper in a medium bowl. Mix well, then pour mixture all over lamb. Cover the dish with plastic wrap and marinate in the refrigerator for 1 hour.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Remove the plastic wrap and roast lamb in the preheated oven until browned and tender, about 1 hour 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (55 degrees C) for medium doneness.

By Elinoar Moore

Ingredients

• ✓ honey
• butter
• sugar
• egg
• vanilla extract
• almond extract
• all-purpose flour
• baking soda
• salt
• walnut
• cinnamon

Instructions

1. 1 Cream butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg, vanilla extract, and almond extract. Add flour, baking soda, and salt and beat until well incorporated. Shape dough into a disk, cover in plastic wrap, and refrigerate for 2 hours, or until firm enough to roll.
2. 2 Place walnuts in a food processor and pulse until finely chopped. In a small saucepan, heat honey and cinnamon over medium heat, stirring until honey has liquefied and cinnamon is incorporated. Add walnuts and cook for 1 minute. Remove from heat and let cool.
3. 3 Remove dough from the refrigerator and roll out on a lightly floured surface into a 13x10-inch rectangle. Using a butter knife, spread honey-walnut mixture evenly over the dough to within 1/2-inch from the edges.
4. 4 Starting with the long side, tightly roll the dough, jelly-roll style, to form a log. Cover in plastic wrap and refrigerate until firm, about 1 hour.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone mats.
6. 6 Unwrap dough and cut into 1/4-inch slices. Place slices, cut-side down, 2 inches apart on the prepared baking sheets.
7. 7 Bake in the preheated oven until edges begin to brown, 12 to 15 minutes. Remove baking sheets to a cooling rack and let cookies cool completely.

By Kim's Cooking Now

Ingredients

• ✓ honey
• walnut
• pistachio
• cinnamon
• butter
• phyllo dough
• sugar
• water
• clove
• vanilla extract
• orange flower water

Instructions

1. 1 Place walnuts, pistachios, and cinnamon in bowl of a food processor. Pulse on and off until mixture is chopped but not too fine.
2. 2 Brush bottom of 9-inch round baking pan with melted butter. Place one round of phyllo dough in the pan; add a second round of dough. Drip about 1 tablespoon of melted butter over the top. Add 2 more sheets and drizzle with butter. Add 2 more sheets and drip with butter creating 6 layers for the bottom. (While you work keep the phyllo sheets covered with a damp, nearly dry, cotton towel to keep dough from drying out.)
3. 3 Sprinkle with 1/3 of the nut mixture. Top with a sheet of phyllo and drip with melted butter; repeat with 1 more sheet of filo. Add another 1/3 of the nut mixture.
4. 4 Place another sheet of phyllo on the nuts; drip with butter. Top with another sheet and drip with butter. Add the remaining nut mixture.
5. 5 Top with 2 sheets of phyllo; drip with butter. Add 2 more sheets; drip with butter. Top with the last 2 sheets and drizzle generously with the remaining butter. Cover pan with plastic and refrigerate until completely chilled, about 1 hour.
6. 6 Preheat oven to 350 degrees F (175 degrees C).
7. 7 Cut baklava into about 12 diamond-shaped pieces approximately the same size.
8. 8 Bake in preheated oven until browned and crisp, about an hour.
9. 9 Place sugar, honey, and cloves in a saucepan. Pour in water. Place pan over medium-high heat and whisk to combine. Bring to a boil; remove from heat. Whisk in vanilla and orange blossom water.
10. 10 After baklava has rested 5 minutes, ladle syrup over the top. Cool down to room temperature before serving.

By John Mitzewich

Ingredients

• ✓ honey
• water
• active dry yeast
• white sugar
• milk
• all-purpose flour
• semolina flour
• egg
• baking powder
• salt
• butter
• orange-flower water

Instructions

1. 1 Place the water, yeast, and sugar in a blender, and let stand without blending for 5 minutes, until the yeast softens and begins to form a creamy foam. Add the milk, flour, semolina flour, eggs, baking powder, and salt. Blend until the mixture is smooth, about 1 minute. Leave the mixture in the blender to rest for about 30 minutes.
2. 2 Heat a 5-inch nonstick skillet over medium-low heat. Blend the pancake mixture for about 10 seconds, to remix, and scoop 1/4 to 1/3 cup of batter into the heated skillet. Cook the beghrir until bubbles have formed and popped, and the top of the pancake is no longer shiny, about 3 minutes. Do not flip. Adjust the heat as necessary so that the bottoms of the pancakes are just starting to brown when the tops are dry. Blend the batter for 10 seconds or so after cooking 3 or 4 pancakes, to keep the batter fluffy.
3. 3 To make the sauce, place the butter, honey, and flower-water flavoring in a microwave-safe bowl, and microwave on High setting until the butter is melted and the honey is hot, about 1 1/2 minutes. Stir the sauce, and drizzle about 1 tablespoon over each warm pancake to serve.

By rie1975

Ingredients

• ✓ honey
• water
• couscous
• olive oil
• onion
• garlic
• fig
• balsamic vinegar
• salt
• black pepper
• gorgonzola cheese
• walnut
• baby spinach

Instructions

1. 1 Pour water into a pot and bring to a boil over medium-high heat. Stir in couscous, cover, reduce heat to low, and simmer until couscous is cooked and water is fully absorbed, 8 to 10 minutes. Transfer couscous to a large bowl and set aside.
2. 2 Meanwhile, heat olive oil in a saucepan over medium heat. Add onion and cook until slightly caramelized, 8 to 10 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add dried figs and cook until slightly softened, about 5 minutes. Mix in balsamic vinegar, honey, salt, and black pepper, and cook until mixture thickens slightly, 4 to 5 minutes. Pour fig mixture over cooked couscous and stir to combine. Adjust salt and pepper to taste. Add 2 tablespoons of crumbled Gorgonzola and the toasted walnuts to the couscous; toss to combine.
3. 3 Divide spinach between four serving dishes. Top each with equal amounts of fig and couscous mixture. Top each salad with additional Gorgonzola crumbles, if desired. Serve immediately.

By Kim

Ingredients

• ✓ honey
• walnut
• cinnamon
• phyllo pastry
• butter
• cream cheese
• white sugar
• all-purpose flour
• egg
• lemon juice
• water
• sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch pan.
2. 2 Toss walnuts and cinnamon together in a bowl and set aside.
3. 3 Unroll phyllo dough and trim to just slightly larger than the pan so dough will run up the sides. Place 2 sheets of dough in the prepared pan and butter thoroughly. Repeat for a total of 8 sheets layered. Sprinkle about 2 tablespoons of cinnamon-walnut mixture on top. Top with 2 more sheets of dough, butter, cinnamon-walnut mixture; repeat and end with 3 sheets of dough. Butter the top of the baklava.
4. 4 Bake in the preheated oven for 20 minutes. Leave oven on.
5. 5 Meanwhile, combine cream cheese, sugar, and flour in the bowl of an electric mixer. Beat on high power until smooth, about 1 minute. Scrape the bowl. Beat on low speed and add eggs 1 at a time, beating about 15 seconds after each. Scrape bowl. Add lemon juice and beat on high speed until well blended, about 1 minute. Pour mixture over baked baklava crust in the pan while crust is still hot.
6. 6 Bake in the hot oven until set, 20 to 25 minutes. Cool to room temperature, about 1 hour.
7. 7 Cut cooled cheesecake into 12 servings.
8. 8 Combine water and sugar in a saucepan and bring to a boil until melted, about 5 minutes. Add honey and vanilla extract and simmer for 20 minutes. Drizzle hot sauce over the cooled cake, making sure to get in between the slices.
9. 9 Refrigerate uncovered or only lightly covered with aluminum foil; a tight seal will make it soggy.

By Trinity

Ingredients

• ✓ honey
• water
• bread flour
• sugar
• salt
• vegetable oil
• instant yeast
• water
• poppy seed
• sesame seed
• onion flake
• salt

Instructions

1. 1 Make bagels: Combine water, flour, sugar, salt, vegetable oil, and yeast in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until dough is well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
2. 2 Transfer dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
3. 3 Punch dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
4. 4 Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
5. 5 Bring 4 quarts of water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil three bagels at a time, until they rise to the surface of the pot, about 1 minute per side. Remove bagels with a slotted spoon and place them on the lined baking sheet.
6. 6 Dip the tops of the wet bagels into the toppings and arrange them, seed-side up, on the baking sheet. Sprinkle with coarse salt, if desired.
7. 7 Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.

By PLAWHON

Ingredients

• ✓ honey
• vegetable oil
• beef stew meat
• fig
• water
• carrot
• onion
• green onion
• coriander
• cinnamon
• red wine vinegar
• salt
• black pepper
• almond

Instructions

1. 1 Heat oil in a heavy pot over medium heat. Cook and stir beef in hot oil until browned completely, about 5 minutes.
2. 2 Pour reserved liquid from figs into a 2-cup measuring cup. Add enough water so the mixture is 2 cups total; pour into pot with the beef. Stir carrots, onion, green onions, coriander, and cinnamon into the beef mixture. Reduce heat to low and cook at a simmer for 90 minutes.
3. 3 Stir honey, vinegar, salt, and pepper into the beef mixture; continue cooking on low for 1 hour more.
4. 4 Stir figs and almonds into the beef mixture. Remove from heat. Cool for 1 hour before reheating to serve.

By MJodyH

Ingredients

• ✓ honey
• duck leg
• salt
• black pepper
• vegetable oil
• water
• olive oil
• onion
• turmeric
• cinnamon
• nutmeg
• chicken broth
• pomegranate molasses
• walnut

Instructions

1. 1 Season duck legs all over with salt and pepper.
2. 2 Heat vegetable oil in a large skillet over high heat. Place duck legs, skin-side down, in hot oil and cook until browned, 2 to 5 minutes. Turn and cook until browned on the other side, 2 to 4 minutes. Transfer legs to a plate; pour rendered duck fat into a bowl.
3. 3 Pour water into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Remove from the heat.
4. 4 Place about 2 tablespoons duck fat into a Dutch oven; add olive oil and heat over medium heat until hot. Add onion and sauté until golden brown, 7 to 10 minutes. Add turmeric, cinnamon, and nutmeg; cook and stir until fragrant, 1 minute.
5. 5 Pour chicken broth, pomegranate molasses, honey, and reserved water mixture from the skillet into the Dutch oven; bring to a simmer.
6. 6 Meanwhile, grind walnuts to a fine powder in a food processor.
7. 7 Cook and stir ground walnuts in a dry skillet over medium heat until fragrant, 2 to 3 minutes; stir into broth mixture.
8. 8 Place duck legs into broth and press gently to submerge. Reduce the heat and simmer until duck legs are no longer pink at the bone and the juices run clear, 3 to 4 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
9. 9 Bring broth to a boil; cook until reduced and desired sauce consistency is reached. Season with salt. Ladle sauce over duck legs to serve.

By John Mitzewich

Ingredients

• ✓ honey
• cucumber
• tomato
• romaine lettuce
• onion
• cooking spray
• tahini
• chicken thigh
• garlic
• salt
• cayenne pepper
• turmeric
• paprika
• cardamom
• coriander
• cumin
• lemon juice
• olive oil

Instructions

1. 1 Combine olive oil, lemon juice, cumin, coriander, cardamom, paprika, turmeric, cayenne pepper, salt, and garlic in a blender or small food processor. Pulse to combine.
2. 2 Measure 1/2 cup marinade into a bowl and set aside.
3. 3 Pour the remaining marinade into a 1-gallon resealable bag and add chicken thighs. Squeeze as much air out of the bag as possible, seal, and refrigerate, at least 4 hours or up to 24 hours. Chicken thighs should be in a single layer; turn the bag occasionally.
4. 4 Stir tahini and honey into the bowl with the reserved marinade, cover, and refrigerate until ready to make the salad.
5. 5 Preheat the oven to 425 degrees F (220 degrees C) and lightly oil a broiler pan.
6. 6 Place onion slices on the oiled pan, and set chicken thighs on top of the onion slices.
7. 7 Roast in the preheated oven for 15 minutes. Turn and continue roasting until chicken is longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Broil chicken thighs for 3 to 5 minutes for some caramelization, if desired.
8. 8 Remove chicken from the oven, tent with foil and allow to rest for 10 minutes. Slice each chicken thigh into 1/2- inch slices and coarsely chop cooked onion.
9. 9 Dress 4 salad plates with lettuce, tomatoes, and cucumbers. Add chicken slices and chopped onions. Stir dressing, drizzle over each salad, and serve.

By Bibi

Ingredients

• ✓ honey
• black pepper
• salt
• lemon
• olive oil
• sumac
• flat-leaf parsley
• green onion
• chive
• red onion
• raisin
• cranberry
• red bell pepper
• cucumber
• roma tomato
• lentil
• water
• couscous
• olive oil

Instructions

1. 1 To make couscous: Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir couscous in hot oil until toasted and fragrant, 3 to 4 minutes. Pour in water and bring to a boil; cover, reduce heat to medium-low, and simmer until couscous is tender, about 10 minutes. Drain and rinse couscous under cold water in a colander, then transfer to a large serving bowl. Stir in remaining 4 tablespoons olive oil until well coated.
2. 2 Place lentils in a small pan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, 15 to 20 minutes. Drain and rinse lentils under cold water in a colander; add to couscous.
3. 3 To make the salad: Add tomatoes, cucumber, red bell pepper, cranberries, raisins, red onion, chives, green onion, parsley, and sumac to couscous mixture.
4. 4 To make the dressing: Whisk olive oil, lemon juice, honey, salt, and pepper in a small bowl until well combined.
5. 5 Pour dressing over salad; stir until coated. Chill in the refrigerator until flavors blend before serving.

By Susan

Ingredients

• ✓ honey
• coconut cream

Instructions

1. 1 Whisk honey and coconut cream together in a saucepan over medium-high heat; cook, stirring constantly, until mixture comes to a rolling boil. Set timer for 4 minutes and stir caramel, constantly scraping down the sides. The bubbles with be airy yet high.
2. 2 Remove saucepan from heat precisely after 4 minutes. Cool caramel for about 3 minutes. The caramel will thicken as it cools.

By Buckwheat Queen

Ingredients

• ✓ honey
• butter

Instructions

1. 1 Beat butter and honey together until creamy. Serve at room temperature.

By Lovesmurfs

Ingredients

• ✓ honey
• butter

Instructions

1. 1 Place butter in a small bowl. Gradually add honey, beating constantly, until desired thickness is attained.

By Ima White

Ingredients

• ✓ honey
• butter

Instructions

1. 1 Gather the ingredients.
2. 2 Beat butter and honey together in a bowl until smooth and creamy.
3. 3 Cover and store in the refrigerator for up to 1 week. Bring to room temperature before serving for easy spreading.

By SDELATORE

Ingredients

• ✓ honey
• butter
• cocoa powder

Instructions

1. 1 Beat butter and honey together until completely combined; add cocoa powder and beat until mixture lightens slightly. Store in the refrigerator for up to two weeks.

By Allrecipes Member

Ingredients

• ✓ honey
• sriracha sauce
• water
• asparagus

Instructions

1. 1 Whisk honey, Sriracha, and water together in a long flat dish until smooth. Drop asparagus spears into the dish and roll to coat with sauce. Let sit while you preheat the air fryer.
2. 2 Preheat the air fryer to 350 degrees F (175 degrees C) for 10 minutes.
3. 3 Place asparagus in the air fryer basket and cook until soft, about 3 minutes.

By Soup Loving Nicole

Ingredients

• ✓ honey
• barbecue sauce
• sriracha sauce
• soy sauce

Instructions

1. 1 Mix honey, barbecue sauce, Sriracha, and soy sauce together in a small bowl.

By Christopher Webb

Ingredients

• ✓ honey
• bourbon whiskey
• water
• lemon peel

Instructions

1. 1 Fill an Irish coffee glass with hot water; let sit for a few minutes until glass is hot, then discard water.
2. 2 Pour honey and bourbon into the preheated glass and top with 3/4 cup hot water. Garnish with a lemon twist.

By Allrecipes Member

Ingredients

• ✓ honey
• mayonnaise
• dill weed

Instructions

1. 1 Whisk together the mayonnaise, honey, and dill in a small bowl.

By Alex