Accompany your meals with these homemade dressings, dips, & sauces and delight your palate with its freshness and unique taste!
Classic Vinaigrette
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 1 teaspoon of Dijon mustard
- Salt and pepper to taste
Instructions:
1. In a small bowl, mix all the ingredients of your chosen dressing until well combined.
2. Test and adjust the flavor to your preference.
3. Refrigerate the dressing for at least 30 minutes before serving to allow the flavors to mix properly.
4. Serve over your favorite salads.
Yogurt and Herbs Dressing
- 1 cup of natural yogurt
- 2 tablespoons of lemon juice
- 2 tablespoons of fresh chopped herbs (parsley, cilantro, chives)
- Salt and pepper to taste
1. In a small bowl, mix all the ingredients of your chosen dressing until well combined.
2. Test and adjust the flavor to your preference, adding more salt, pepper, or lemon if needed.
3. Refrigerate the dressing for at least 30 minutes before serving to allow the flavors to mix properly.
4. Serve over your favorite salads.
Avocado Dressing
- 1 ripe avocado
- 1/4 cup chopped fresh cilantro
- 2 tablespoons of lemon juice
- 1 chopped garlic clove
- Salt and pepper to taste
1. In a small bowl, mix all the ingredients of your chosen dressing until well combined.
2. Test and adjust the flavor to your preference, adding more salt, pepper, or lemon if needed.
3. Refrigerate the dressing for at least 30 minutes before serving to allow the flavors to mix properly.
4. Serve over your favorite salads.
Honey Mustard Dressing
- 1/4 cup of honey
- 2 tablespoons of Dijon mustard
- 2 tablespoons of apple cider vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
1. In a small bowl, mix all the ingredients of your chosen dressing until well combined.
2. Test and adjust the flavor to your preference.
3. Refrigerate the dressing for at least 30 minutes before serving to allow the flavors to mix properly.
4. Serve over your favorite salads.
Ranch Dipping Sauce
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon dried chives
- 3/4 teaspoon coarse black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon dried dill
- In a large bowl combine mayonnaise and sour cream.
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Add in garlic powder, dried parsley, dried chives, coarse black pepper, salt and dried dill.
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Stir until all ingredients are combined well.
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Refrigerate for at least an hour before serving.
Tahini Dip
- ¼ cup tahini
- 2 tablespoons fresh lemon juice
- 1 garlic clove, grated
- ½ teaspoon coarse kosher salt
- ¼ teaspoon ground cumin
- 2 tablespoons or more ice-cold water
Drizzle tahini over grain bowls, quinoa, or rice for added flavor and creaminess. Nutty rich tahini makes the most incredible veggie dip!! Serve tahini as a dip for raw or roasted vegetables, such as carrots, cucumbers, or bell peppers. Incorporate tahini into baked goods like cookies, cakes, or brownies for a nutty flavor.
Honey Mustard Sauce
- ¼ cup yellow mustard
- 2 tablespoons Dijon mustard
- 2 tablespoons mayo
- 2 tablespoons honey
- ½ teaspoon grated garlic
- ¼ teaspoon salt
Perfect for dipping our homemade chicken nuggets, popcorn chicken, or my son's favorite fish sticks. Try it with baked French fries or sweet potato fries! It's also really delicious, spooned over baked pork chops and grilled chicken breasts.
Easy Horseradish Mayo
- ¼ cup mayo
- 2 tablespoons prepared horseradish
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
My house uses it on prime rib and roast beef tenderloin, but I also add it to deviled eggs, use it as a veggie dip, or even dollop it on top of baked potatoes. Horseradish sauce is a great addition to tuna salad or egg salad sandwiches. Plus, it can add extra zing to homemade salad dressings.
Fry Sauce
- ¾ cup full-fat mayonnaise
- ⅓ cup ketchup
- ½ teaspoon smoked paprika
- ½ tablespoon Worcestershire sauce optional
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper for a bit of kick
- ½ tablespoon Apple cider vinegar substitute for any pickle brine of choice.
- Salt to taste
Fry sauce might as well be Utah’s mascot. For those unfamiliar, most in Utah would deem fry sauce as the ultimate condiment. Always rich and creamy with tons of tang and a back bite of spicy, peppery goodness. Fry sauce works with almost everything savory. Onion rings, tacos, burgers, fries (clearly), chicken and even zucchini
Tartar Sauce
- 1 cup good quality full fat mayonnaise
- 1 tablespoon capers (optional)
- 1 gherkin (substitute with dill pickle)
- 1 tablespoon parsley chopped (substitute with dill or tarragon)
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- Finely chop the capers, parsley, and gherkins then set aside
- To a mixing bowl, add mayonnaise, chopped parsley, gherkin, capers, lemon juice, salt and pepper. Carefully whisk to combine, make sure all the ingredients come together.
- Transfer to a serving bowl or an airtight container and place in the fridge for at least 30 minutes for best result.
Sour Cream & Chive Dip
- ¾ cup sour cream substitute with plain yogurt or crème fraiche
- ⅓ cup mayonnaise
- 1 teaspoon garlic powder
- 2 tablespoon fresh chives
- Salt and black pepper to taste
- 1 tablespoon Lemon juice
- To a mixing bowl, add sour cream, mayonnaise, chopped chives, garlic powder, salt, black pepper and mix to combine.
- Cover the bowl with cling film and place the dip in the fridge for at least 30 minutes for the flavors to infuse.
This dip is so perfect you can serve it with anything. Cheese sticks, breadsticks, potato wedges, celery sticks, carrot sticks, red pepper strips, potato balls, cucumber stick, homemade fritters. The list never ends!
Cream Cheese Fruit Dip
- 1 pack cream cheese 8-ounces
- 200 g Low-fat yogurt 8-ounces
- 2 tablespoons brown sugar substitute for caster sugar powdered sugar icing sugar, honey, maple syrup or any other sweetener of choice.
- 1 teaspoon vanilla extract
Using a hand mixer, beat the cream cheese and yogurt together until combined. Then add the brown sugar and vanilla extract together until light, fluffy and creamy. Check for how sweet the dip is and adjust to taste. Cover with a clingfilm and place in the fridge for 30 minutes before serving. Delicious, light, fluffy and its kid approved. This will fly off the plate before you can say hey! Bonus it only requires a handful of ingredients and it’s super quick to make.
Pico de Gallo
- 1 lb chopped diced tomatoes about 6 to 8 ripe and firm tomatoes
- ½ cup onions chopped
- 1 Jalapeno chopped
- Juice of ½ lime juice
- Salt to taste
- Black pepper optional
- a handful chopped cilantro
- Chop the tomatoes, onion, jalapeno into small dice. Finely chop cilantro (parsley) to what you are comfortable with
- In a medium bowl, combine diced tomatoes, onions, jalapeno, parsley, lime juice, salt and pepper.
- Mix to combine, check for salt and lime and adjust to taste. Leave to rest for about 10 to 20 minutes in the fridge or countertop covered before serving.
Enjoy this fresh, mildly flavored even with the addition of chopped onions, healthy and delicious.
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