Honey Dill Dipping Sauce
Originally published November 14, 2011. Updated on 6/8/2021
Honey dill dipping sauce is one of those things that I think of as being ubiquitous... and then end up disappointed when it's not.
When you grow up with something THAT popular, it's weird when you move somewhere that's never even heard of it.
So, let me introduce you to honey dill dipping sauce!
What is Honey Dill Sauce?
This is VERY much a Winnipeg thing, and "popular" doesn't even begin to describe it.
If you order chicken fingers anywhere in Winnipeg, there IS honey dill sauce. Actually, not even "there IS", more like "There MUST BE". Major chain restaurants, little diners, festival food trucks, school cafeterias... it's just what you do.
Kids love it, adults love it... and after putting together this post, I'm gonna NEED to make some for supper tonight!
As the story goes, the owners of Mitzi’s in Winnipeg - a restaurant known for their chicken fingers - fell in love with a dill sauce they’d had at another restaurant.
The husband - Peter Eng - tried to recreate what they’d been served. One of the attempts resulted in the creation of a honey dill dip that his wife liked so much, they started serving it in the restaurant.
A recipe for Mitzi's Chicken Fingers was posted to Saveur.com in 2014, including the recipe for their honey dill dip.
Theirs - unlike most versions you get in restaurants - contains lemon juice and mustard.
Personally, I prefer the "default" - just mayo, honey, and dried dill - to the original.
How is Honey Dill Dip Used?
I once saw a list of "You know you're from Winnipeg WHEN", and one of the statements was "You dip everything in Honey Dill sauce".
Well, while I wouldn't go so far as to say "everything", it really is a versatile condiment. The most popular use, as I mentioned, is for chicken fingers.
It's also great on roasted potato chunks, steamed carrots, salmon, egg rolls, perogies (Try my Gramma's Perogies Recipe!), for crudite plates ... and as a french fry dip!
More Recipes that Remind me of Gramma
Since originally writing this post, my gramma has sadly passed... but her memory lives on.
Here are a few recipes that remind me of her, whether as something she taught me to make, a replica of a retail treat we used to enjoy together, or one of my own recipes that she would request whenever I’d visit, as an adult.
Homemade Marshmallow Cones
Homemade Clodhoppers Candy
Puffed Wheat Squares
Paska - Ukrainian Easter Bread
Baking Powder Biscuits
Grandma's Potato Salad
Easy Butterfly Cupcakes
Breakfast of Champions
Mushroom Soup and Eggs on Toast
French Canadian Pea Soup
Beep Drink Recipe
How Long is Honey Dill Dipping Sauce Good For?
Both honey and mayo tend to have long expiry dates, though the dried dill can be a bit of a wild card.
I tend to think that honey dill dip would be good for probably a week or two in the fridge, OR til the mayo expiry date - whichever comes first.
Honestly, I’ve never seen a fresh batch of honey dill dip stay around long enough to test its longevity!
How Do You Make Honey Dill Dip?
Given that this is a 3 ingredient, less than 1 minute recipe, I'm a little embarrassed to be posting it. Well, make no mistake - this is NOT a gourmet thing, this is not haute cuisine... but it's SO good.
Also, it's like educating all you non-Manitobans on foreign culture, right? 🙂
Anyway, the full recipe is at the bottom of this post, but as an overview:
1. Mix together the mayonnaise and honey until smooth and well blended.
2. Crush the dried dill in your hand (to release more flavor), add to the mayo mixture, stir well.
3. Refrigerate for at least an hour to allow flavors to blend.
Note: While I usually prefer to use fresh vs dried when possible, this really is “better” with dried dill... and that is generally what is used in most versions I’ve ever had.
Also: Be sure to use a fairly light/basic/neutral honey, like clover. Something like a wildflower or buckwheat honey would overpower the other flavours, and not taste as good!
This recipe is one of many fantastic Canadian recipes in my cookbook, "More Than Poutine: Favourite Foods from my Home and Native Land”. "More than Poutine" is a Canadian cookbook like no other - written by a Canadian living away, it includes both traditional home cooking recipes, as well as accurate homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada! Order your copy here on this site, through Amazon, or through any major bookseller!
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Honey Dill Dipping Sauce
- ⅔ Cup Mayonnaise
- ⅓ Cup Honey Liquid, not Whipped
- 1 tablespoon Dried Dill
- Mix together the mayonnaise and honey until smooth and well blended.
- Crush the dried dill in your hand (to release more flavor), add to the mayo mixture, stir well.
- Refrigerate for at least an hour to allow flavors to blend.