Dip into Fall Flavor

Ah...yes! As the leaves turn and the air gets nippy, it’s time to grab a basket and have some good old-fashioned outdoor fun. For us, it’s a palette picnic with new and fresh, yet easy make-at-home recipes. After all, it’s fall. And nature is calling. Now, more than ever. Get out and find your favorite spot and enjoy alfresco dining inspired by the honeybee and nature herself.

Whipped Heart of Palm Garlic Acacia Honey Dip


2 cans heart of palm drained and chopped

½ cup shredded Parmesan cheese

1 tsp granulated garlic or 2 cloves of garlic

¼ cup acacia honey

1 cup olive oil

½ tsp fresh ground pepper

¼ tsp kosher salt


  1. Add half the olive oil and all ingredients to a food processor until well blended.
  2. Add the remaining olive oil until you get desired consistency.
  3. Serve chilled with bread sticks or crostinis

Roasted Butternut Squash Hummus with Tupelo Honey


1 Small Butternut Squash

½ Teaspoon Cinnamon

½ Teaspoon Smoked Paprika

½ Teaspoon Ancho Chili Powder or Chili Powder

½ Teaspoon Ground Coriander

8 Sprigs of Fresh Thyme

5 Cloves of Garlic

1 Teaspoon Olive Oil

1 Can Garbanzo Beans Drained and Rinsed

¼ Cup Tahini Paste

½ Cup Olive Oil

¼ Cup Fresh Squeezed Lemon Juice

¼ Cup Tupelo Honey

1 Teaspoon of Kosher Salt

1 Teaspoon of Fresh Cracked Pepper


  1. Preheat oven to 350 degrees
  2. Peel the butternut squash with a vegetable peeler, discard seeds then dice into 1-inch pieces (you only need about half of the squash) Reserve the other half for soup or you can freeze it.
  3. Add all spices, thyme, garlic, and olive oil to squash and toss well until covered with spices. Roast for 35-40 minutes until fork tender let cool completely in the refrigerator
  4. Now to make the hummus. In a large food processor add the garbanzo beans, tahini, olive oil, lemon juice, tupelo honey, squash and salt and pepper to taste. Blend all the ingredients together until smooth and creamy.
  5. You may need to add more olive oil until you reach the desired consistency
  6. Chill in the refrigerator and serve with baked pita chips

Honey Sriracha Chicken Dip with Saw Palmetto Honey


1 ½ Pounds of Chicken Breast

¼ Cup Sriracha

½ Cup Water

1 Red Bell Pepper Diced

¼ Cup Chopped Cilantro

1⁄3 Cup Mayonnaise

1⁄3 Cup Sour Cream

½ Teaspoon Salt

½ Teaspoon Fresh Ground Pepper

1 Tablespoon Saw Palmetto Honey

1 Tablespoon Sriracha


  1. Preheat the oven to 300 degrees
  2. Coat the chicken with the sriracha and place into a small baking pan add water to pan, cover tightly with foil. Bake for 1 hour slow until fork tender and pulls apart. Take out and cool down completely in the refrigerator until 39 degrees
  3. Take the red bell pepper and dice about ¼ inch pieces
  4. Clean the cilantro well to remove any dirt or sand the dry with paper towel and chop fine
  5. In a mixing bowl add mayonnaise, sour cream, diced pepper, cilantro, salt, pepper, saw palmetto honey and sriracha and mix well. Add the cold shredded chicken until fully incorporated. Chill in the refrigerator until cold and ready to use