For the love of dips and sauces !
What I admire about dips and sauces is the twist to any dish just by serving a dip or a sauce aside so all the flavors would change for good !
In addition, they are super easy and quick to make ! And some of them could be frozen for future using.
I will be sharing in this blog, some of my favorite dips/sauces and the most suitable dishes that go with each di/sauce!
A general tip that applies on all dips and sauces that you have to either refrigerate or rest them before serving to allow all flavors to meld.
For the Italian food lovers, this is your kind of sauce and dip ! I am crazy about it actually and I insanely use it in many unusual ways!
Let’s discover the super tasty recipe and will let you know how to serve it !
- 8 medium peeled and crushed tomatoes
- 2 pealed diced tomatoes
- 1 small white onion, diced
- 3 garlic cloves, minced
- 1 Tbsp. dried oregano
- 1 Tbsp. Minced fresh basil
- 1 tsp. salt
- 2 tsp. sugar
- ½ tsp. onion powder
- Add everything to a sauce pan. Cover and cook on LOW HEAT for 1 hour without opening the lid during the cooking time.
- After the sauce is done cooking, uncover and let cool for about an hour before start using it.
- You can freeze it for upcoming uses for maximum one month.
As a sauce, it goes well with any pasta, chicken parmesan, pizza sauce, escalope Milanese and veggie lasagna.
As a dip, with pizza slices, garlic bread, spinach rolls and any Italian bakery! It tastes amazingly delicious and you smell Italy!
This also an Italian one that I love but honestly I am not crazy about it! It is nice to have it once every now and then.
It is so strong in terms of flavors ! Yet so refreshing and rich.
1-cup fresh basil.
2- 4 garlic cloves.
3- 1/3 cup roasted pine nuts or almonds.
4-1/4 cup grated Parmesan cheese.
5- 1/4 cup olive oil.
6- salt and pepper to taste.
- In a food processor, blend together basil, nuts, garlic, and cheese. Pour in oil slowly while still mixing, and then add in salt and pepper. Scrape down the sides and mix once again to make sure the mixture is well blended.
- Store in a jar and tightly seal. To keep it fresh, pour a small layer of olive oil. You can freeze it if you do not use it often.
The most common usage of the pesto sauce is with pasta ! Either with fresh cream or without it ! But you can use it as well as drizzle over steak, grilled chicken or grilled fish, filling for both chicken and fillet rolls and finally as salad dressing/sandwiches spread !
As a dip, add some extra olive oil and serve it with bread, pizza slices or crackers.
Sushi lovers know exactly what I am going to introduce now !
As I am not a soya sauce fan, teriyaki is my thing! I love the mix of bitterness, sweetness and the strong flavors combination.
- 1 cup water
- 5 tablespoons packed brown sugar ( if not available, mix the same amount of white sugar with one tablespoon of dark honey)
- ¼ cup soy sauce
- 1-2 tablespoons honey
- 1 large clove of garlic smashed.
- ½ teaspoon ground ginger. I personally prefer a pinch because Ginger is already very strong
- 2 tablespoons cornstarch
- ¼ cup cold water
- Combine the 1 cup water, brown sugar, soy sauce, honey, garlic and ginger in a medium saucepan and set over medium heat.
- In a small bowl, combine the cornstarch with the ¼ cup water and whisk until dissolved. Add the cornstarch mixture to the saucepan.
- Heat the sauce until it thickens to your desired thickness. If the sauce becomes too thick, add more water to thin it out. Remove the smashed garlic clove.
This sauce you can use it as both to marinate chicken or meat and drizzle for fried chicken, steak, grilled salmon, chicken wings, chicken strips or a sauce for sautéed vegetables.
One of all-time favorites dipping as it combines two yummy ingredients; ketchup and Mayo!
- 3/4 cup mayonnaise
- 3 tablespoons ketchup
- 1 tablespoon minced pickles.
- 1 tablespoon honey.
Add all ingredients to a small bowl and mix well. Taste and add additional salt if desired.
This sauce goes perfectly with any fried platters; veggies, chicken, onion rings, spring rolls, roasted garlic potatoes, fries, dressing for salad and spread for sandwiches.
I personally love it with onion rings the most.
This sauce is the only reason why I eat Mustard! I don’t like it at all!
The sweet and sour formula is just irresistible!
- 1/3 Cup Mayonnaise
- 1/4 Cup Dijon Mustard
- 1/3 Cup Honey
- 1 tsp lemon juice
- Pinch of paprika
Mix all ingredients in a bowl and serve.
Chicken strips ! Period.
One of the most tasty sauces of all times and not very popular though its deliciousness!
That sourly lemony taste is what make this sauce very distinguish.
- 1 cup mayonnaise
- 3 tbs lemon juice
- 2 tbs chopped pickles.
- 2 tbs firmly minced spring onion.
- A pinch of black pepper.
Add all ingredients to a small bowl and mix well. Taste and add additional salt if desired. Refrigerate for at least an hour to allow the flavors to meld. Serve.
This sauce goes really well with any seafood platters. Especially with fried calamari;DIVINE!
This blog will be updated every now and then with new dips and sauces so it would be easy for everyone to have it all in one article.
Feel free to send me any desirable dip/sauce so I will add it to the blog with its recipe.
Photoshoot by http://instagram.com/itsbumbledee