Bring on the sauce - dipping sauces, that is! Great served with oven-baked fries!
Author: Recipe and photo courtesy of Idaho Potato Commission, adapted by CalorieKing
Suggestions: INGREDIENTS FOR EACH SAUCE: See the directions below for specific ingredients applicable to each dipping sauce. Prepare one sauce or as many as you wish.
Serves: 6 person(s)
Preparation Time: 10 mins
1 cup (8 oz) light sour cream (for Horseradish sauce)
2 dashes of salt (for Horseradish sauce and for Pepper sauce)
1 package (12 oz) frozen, cooked and pureéd yellow or orange squash, thawed (for Squash sauce)
1 1/2 tsp freshly grated ginger root (for Squash sauce)
1 Tbsp soy sauce (for Squash sauce)
2 tsp honey (for Squash sauce)
1 jar (12 oz) roasted red bell peppers, drained (for Pepper sauce)
1 Tbsp balsamic vinegar (for Pepper sauce)
1/2 tsp Italian seasoning (for Pepper sauce)
1/4 tsp garlic powder (for Pepper sauce)
3/4 cup bottled chili sauce (for Barbecue sauce)
1/4 cup steak sauce (for Barbecue sauce)
1 Tbsp Worcestershire sauce (for Barbecue sauce)
1 Tbsp red wine vinegar (for Barbecue sauce)
1 Tbsp dry mustard (for Barbecue sauce)
PUREED SQUASH AND GINGER SAUCE (mild to medium): Combine 12 ounces squash, 1 1/2 teaspoon ginger, 1 tablespoon soy sauce and 2 teaspoons honey in a medium mixing bowl. Stir together well.
ROASTED PEPPER AND HERB SAUCE (mild): Combine 12 ounces red peppers, 1 tablespoon balsamic vinegar, 1/2 teaspoon Italian seasoning, and 1/4 teaspoon garlic powder in a medium mixing bowl. Stir together well. Transfer mixture to a blender or food processor and process until smooth. Season with a dash of salt, if desired.
BARBECUE SAUCE (medium hot to hot): Combine 3/4 cup chili sauce, 1/4 cup steak sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon red wine vinegar, and 1 tablespoon mustard in a medium mixing bowl. Stir together well.
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