Delicious discoveries…
Honey
Mayonnaise
Dill, finely chopped (fresh is ideal, but dried works too)
Salt
Pepper
Start with amount of mayonnaise that equals desired amount of dipping sauce. Stir in honey to desired level of sweetness. Season generously with dill. Finish off with salt and pepper.
Goes well with chicken strips, Shake and Bake, burgers and veggie burgers. So good!
Inspired by: Greetalia Honey Dill Sauce
Sharp Cheddar & Onion Dip
Imperial Cheese or another sharp cheddar cold packed cheese (1/4 cup)
Mayonnaise (1/2 cup)
Onion Powder
Salt
Pepper
Soften cheese in microwave for 15 seconds until it is very softened; do NOT let it melt. Stir in mayonnaise until the dip comes to an even consistency. Add onion powder, salt and pepper to taste.
Inspired by: Iki Mandala in Vancouver
Fried Shallot Mayonnaise
Corn oil (1 cup)
Shallots, thinly sliced (3 medium)
Mayonnaise (approx. 2/3 cup)
Sugar (1/2 tsp)
Salt
Pepper
Heat corn oil over medium heat to 350F. Add shallots and cook, stirring constantly until golden brown and crisp–about 3 minutes. Strain shallots and transfer to paper towels. Grind 2/3 of shallots to paste; remaining 1/3 will garnish dip. Add mayonnaise to shallot paste and season with sugar, salt and pepper. Add shallot garnish.
Inspired by: Michele Anna Jordan’s Lotsa Pasta
Reduced Balsamic Vinegar Drizzle
Balsamic Vinegar (1 cup)
Bring vinegar to boil. Reduce heat to simmer and cook until liquid is reduced to 1/2-1/4 cup. Liquid thickens as it reduces. You’ll know it’s done when you can drag your spatula across the bottom of the pot and it leaves a clear streak. Adding extra sugar speeds up the process if you’re in a rush. Pour reduction over top of sweet potato fries in a thin drizzle.
Inspired by: Hell’s Kitchen in Vancouver
Bacon, chopped (1/4 lb)
Butter (1/4 cup)
Leeks, chopped (2 small)
Onion, diced (1 large)
Carrot, peeled, chopped
Garlic, minced (1 clove)
Flour (1/2 cup)
Chicken Broth (6 cups)
Russet Potatoes, peeled, cut into 1/2 inch cubes (3 lbs)
Sharp Cheddar, grated (1 lb)
Salt (1/3 tsp)
Pepper (1/4 tsp)
Whipping Cream (1 cup)
In a large saucepan cook bacon over medium-high heat until crisp. Remove with slotted spoon, set aside. Drain all but 1 tablespoon drippings. Add butter and melt.
Add leeks, onion, carrots and garlic and cook for 5 minutes. Stir in flour. Gradually stir in chicken broth.
Add potatoes. Bring to a boil. Reduce heat, cook partially covered for 15 minutes or until potatoes are tender.
Place cheese in a large mixing bowl. Stir in about a quarter of the hot soup, mixing until smooth. Return cheese mixture to saucepan.
Gradually stir in heavy cream, salt and ground pepper. Continue to heat soup until almost boiling.
Taken from: http://www.wolfgangpuck.com/recipes/view/4063/Hearty-Potato—Cheddar-with-Bacon-Soup
Frozen Spinach, thawed, drained (approx. 3/4 cup)
Artichoke hearts or bottoms, canned or frozen, diced (1 can)
Mayonnaise (approx. 1/4 cup)
Cream Cheese (1/2 brick)
Roasted Garlic (approx. 5 cloves)
Onion, diced (approx. 1/2 cup)
Parmesan (or Asiago)
Mozzarella
Garlic Salt
Pepper
Optional:
Paprika
Water Chestnuts
Diced Carrot
Onion Powder
Roast as much garlic as desired at 400F for 20-40 minutes. While its roasting, prepare dip. First, cook onions in oil until tender–about 2-3 minutes. Add frozen spinach and artichoke hearts and cook until no longer frozen. Add cream cheese and stir until melted. Add mayonnaise and Parmesan to taste. Add some garlic salt and pepper. Take out roasted garlic and mix in. Top with mozzarella and paprika. Bake at 350F until top is browned (10 minutes should be enough) and stir halfway through.
Dippers:
Cut 6 pitas each into 6 triangles. Toast in oven until warm. Original flavour Sunchips are also tasty.
Inspired by: Asiago Artichoke Dip
Carrots, peeled, grated
Raisins
Cranberries, dried
Mayonnaise
Yogurt
Vinegar
Lemon Juice
Add it all together and mix it up!
