Add 1/2 cup of water, 1/2 cup of honey, and
3 teaspoons of dry mix to a saucepan.
Stir until syrup begins to boil.
Simmer for 5 minutes.
Remove from heat and cool to room temperature.
Strain into jar or plastic container using a tea strainer.
Can be kept for up to 2 months. Shake well before using.
Crab and Spinach Dip:
2 tablespoons olive oil1/3 cup finely chopped sweet onion2 garlic cloves, minced1 8 oz package softened cream cheese, cubed1 5.2 oz package Boursin garlic and fine herbs cheese1/4 cup 2% milk1/4 cup half-and-half cream1/4 cup white wine or chicken broth1 tablespoon Chesapeake Chaser Blend (dry mix)2 teaspoons Worcestershire sauce1 teaspoon Louisiana-style hot sauce1/8 teaspoon crushed red pepper flakes, optional2 6 oz cans lump crabmeat, drained and picked over1 10 oz package frozen chopped spinach, thawed and squeezed dry2 cups shredded cheddar cheeseBlue tortilla chips
In a large nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 minutes. Stir in cream cheese and Boursin until melted. Add milk, cream, and wine, stirring constantly.Add Chesapeake Chaser Blend, Worcestershire, hot sauce, and red pepper flakes. Stir in crab, spinach, and cheddar cheese until cheese melt is melted and mixture is bubbly. Serve warm with blue tortilla chips.
Recipe credit: Taste of Home