Serves: 10 to 12
For the honey mustard dip
¼ cup acacia honey
¼ cup dijon mustard
¼ cup Fabanaise or mayonnaise
½ teaspoon onion powder
½ teaspoon garlic powder
Pinch crushed red pepper flakes
For the raspberry cream cheese
One 8-ounce brick cream cheese, softened
½ cup confectioners’ sugar
1 lemon, zested
¼ cup red raspberry preserves, microwaved until soft
For the pretzel tree
80 to 100 pretzel balls
Thick cheddar cheese slices
Special equipment
One 23- to 24-inch styrofoam cone, covered in plastic wrap
Toothpicks
Star-shaped cookie cutter