In my kitchen, I love to whip up a variety of dipping sauces, depending on the main course or snacks being served. Usually dips, sauces and spreads can take 10 min. in preparation and then it goes into the refrigerator for chilling. Around my house, we use Asian dipping sauces for chicken and fish. Just last Christmas we used horseradish dipping sauce for our prime rib. I've used artichoke and spinach dip for breads and of course, one has to have lots of garlic, too! Guacamole will always be my all time favorite, especially since I am surrounded by avocado trees.
Here are a few of my favorite dipping sauces. I didn't even mention chocolate or fondue. There's so many sauces to choose from for potsticker, egg roll, dumpling, Indian and fruit.
Mustard Pretzel Dip
1 cup sour cream
1 cup mayonnaise
1 cup prepared mustard
1/2 cup sugar
1/4 cup diced minced onion
1 envelope ranch salad dressing mix
1 Tablespoon prepared horseradish
In a bowl, combine first seven ingredients. Cover and refrigerate for 30 mins. Serve with sourdough pretzel nuggets. Makes 3 1/2 cups.
!/2 cup mayonnaise
Couple teaspoons of zucchini relish
In a bowl, combine all and refrigerate. Serve with Salmon Burgers or Fish Sticks.
1/4 cup ketchup
1 teaspoon curry powder.
I use this sauce for dipping sweet potatoes in. Peel 4 small sweet potatoes and cut up like French fries. Roll in olive oil and Parmesan cheese and bake in hot oven 425 degrees for 30 mins. on foil lined pan, turning every 10 mins.
1 clove garlic, chopped
1/2 teaspoon salt
1/2 cup basil leaves
2 tablespoons pine nuts, toasted
1/2 cup olive oil
2 tablespoons freshly grated parmesan cheese
freshly ground pepper
Blend the garlic, salt, basil and pine nuts in the blender or food processor. Transfer to bowl and stir in olive oil and other ingredients.
Use in pasta dishes and add to spaghetti sauce.
2 medium eggplants
2 cloves garlic, crushed
1/2 teaspoon sea salt
juice of 1/2 lemon
2 tablespoons chopped fresh cilantro
pinch of cayenne pepper
6 tablespoons of olive oil
chopped fresh cilantro
Preheat oven to 400 degrees. Prick eggplant with fork and bake for 1 hour until soft. Cool, peel and mash the flesh and strain liquid out in a colander. Transfer to blender or food processor. Add ingredients and gradually add olive oil. Season to taste. Chill several hours and serve with bread, toast or a selection of vegetable crudités.
3/4 cup dried chick peas (or 2 cups of canned chick peas)
2/3 cup tahini (sesame seed paste)
2/3 cup lemon juice
2 garlic cloves, crushed
1 1/4 teaspoon ground cumin
1 teaspoon salt
1/4 cup olive oil
2 teaspoons sweet paprika
Soak chick peas overnight then simmer for 1 1/2 hours. Drain and reserve 1/2 cup liquid. Transfer chickpeas to food processor. Add other stuff and process until smooth. Drizzle olive oil over the surface. Sprinkle paprika on top and serve with fresh pita bread. Serves 6-8.
Perfect Guacamole Recipe
- 10 minutes
- 2 ripe avocados
- 1/2 red onion, minced (about 1/2 cup)
- 1-2 serrano chiles, stems and seeds removed, minced
- 2 tablespoons cilantro leaves, finely chopped
- 1 tablespoon of fresh lime or lemon juice
- 1/2 teaspoon coarse salt
- A dash of freshly grated black pepper
- 1/2 ripe tomato, seeds and pulp removed, chopped
The sauces are all so yummy and easy to prepare. Satisfying to eat as well whether you are munching away as an appetizer or savoring a delicious meal.
Do you have a favorite? Which one will you choose?
“You can’t get a cup of tea big enough or a book long enough to suit me." C. S. Lewis