Six Different Sauces And Dips To Make

Six Different Sauces and Dips to Make

In my beautiful kitchen, I love to whip up a variety of dipping sauces, depending on the main course or snacks being served. Usually in preparing various dips, it can take at least 10 minutes of preparation and then the finished product goes into the refrigerator for chilling. Here are just a few of my family favorites.

In a bowl, combine first seven ingredients. Cover and refrigerate for 30 mins. Serve with sourdough pretzel nuggets. Makes 3 1/2 cups.

In a bowl, combine all and refrigerate. Serve with Salmon Burgers or Fish Sticks.

I use this sauce for dipping sweet potatoes in. Peel four small sweet potatoes and cut them up like french fries. Roll in olive oil and parmesan cheese and bake in a hot oven at 425 degrees for 30 minutes on a foil lined pan, turning every 10 minutes or so.

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.

Pre-heat 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)

Soak chick peas overnight then simmer for 1 1/2 hours. Drain and reserve 1/2 cup liquid. Transfer chickpeas to food processor. Add the other ingredients and process until smooth. Drizzle olive oil over the surface. Sprinkle paprika on top and serve with fresh pita bread. Serves 6-8.

These sauces and dips are all so yummy and very easy to prepare. They are so satisfying to eat as well, whether you are munching away (non stop) as an appetizer or simply savoring a delicious meal. Do you have a favorite?

For more recipes, visit my blog at

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