Dipping Sauces for Mild, Medium and Hot Idaho® Potato Fries
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Ingredients
Horseradish Cream Sauce
- 3 tablespoons prepared horseradish with beets
- 1 cup (8 ounce container) light sour cream
- Pureed Squash and Ginger Sauce:
- 12 ounce package frozen, cooked and pureed squash (thawed)
- 1½ teaspoon freshly grated ginger root
- 1 tablespoon soy sauce
- 2 teaspoon honey
Roasted Pepper and Herb Sauce
- 12 ounce jar roasted red peppers, drained
- 1 tablespoon balsamic vinegar
- ½ teaspoon Italian seasoning
- ¼ teaspoon garlic powder
Barbecue Sauce
- ¾ cup bottled chili sauce
- ¼ cup steak sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon red wine vinegar
- 1 tablespoon dry mustard
Directions
Horseradish Cream Sauce
- Combine ingredients in a medium mixing bowl. Stir together well. Season to taste with salt if desired.
Pureed Squash and Ginger Sauce
- Combine ingredients in a medium mixing bowl. Stir together well.
- Roasted Pepper and Herb Sauce:
- Combine ingredients in a medium mixing bowl. Stir together well. Transfer mixture to a blender or food processor and process until smooth. Season to taste with salt if desired.
Barbecue Sauce
- Combine ingredients in a medium mixing bowl. Stir together well.
Notes
Horseradish Cream Sauce:
53 calories, 3 g fat, 13 mg cholesterol, 71. 7 g sodium, 3 g protein;
Pureed Squash and Ginger Sauce:
31 calories, O g fat, O mg cholesterol, 173 g sodium, 1 g protein;
Roasted Pepper and Herb Sauce:
19 calories, 0 g fat, O mg cholesterol, 206 g sodium, 1 g protein;
Barbecue Sauce:
53 calories, 1 9 fat, O mg cholesterol, 636 9 sodium, 1 g protein
