Dipping Sauces

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Dipping Sauces

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Directions

Classic Blue Cheese Dipping Sauce:

  1. The day before: In a blender combine 1/2 cup sour cream, 1/2 cup mayonnaise, 1/2 cup crumbled blue cheese (2 ounces), 1 tablespoon white wine vinegar or white vinegar, and 1 clove garlic, minced. Cover and blend until smooth. Transfer to a storage container; cover and chill overnight.*Tailgate day: Tote sauce in an insulated cooler with ice packs. Makes 1 1/3 cups.*Tip: For longer storage, store in the refrigerator for up to 1 week.
  2. Nutrition Analysis per 1 tablespoon sauce: 59 calories, 1 g protein, 0 g carb., 6 g total fat, 7 mg cholesterol, 2 g sat. fat, 0 g fiber, 1% Vitamin A, 0% Vitamin C, 77 mg sodium, 2% calcium, 0% iron.

Creamy Ranch Dipping Sauce:

  1. The day before: In a blender combine 1/2 cup mayonnaise, 1/2 cup bottled bacon ranch salad dressing, 1 tablespoon white wine vinegar or white vinegar, and 1 clove garlic, minced. Cover and blend until smooth. Transfer to a storage container; cover and chill overnight.*Tailgate day: If desired, garnish sauce with crumbled, crisp-cooked bacon. Tote sauce in an insulated cooler with ice packs. Makes 1 cup.*Tip: For longer storage, store in the refrigerator for up to 1 week.
  2. Nutrition Analysis per 1 tablespoon sauce: 83 calories, 0 g protein, 0 g carb., 9 g total fat, 6 mg cholesterol, 1 g sat. fat, 0 g fiber, 0% Vitamin A, 0% Vitamin C, 118 mg sodium, 0% calcium, 0% iron.

Lemon-Parmesan Dipping Sauce:

  1. In a blender combine 1/2 cup mayonnaise, 1/2 cup plain low-fat yogurt, 1/2 cup grated Parmesan cheese, 1 tablespoon lemon juice, and 1 clove garlic, minced. Cover and blend until smooth. Stir in 1 tablespoon finely snipped fresh parsley. Transfer to a storage container; cover and chill overnight.*Tailgate day: If desired, garnish sauce with additional snipped fresh parsley. Tote sauce in an insulated cooler with ice packs. Makes 1 1/4 cups.*Tip: For longer storage, store in the refrigerator for up to 1 week.
  2. Nutrition Analysis per 1 tablespoon sauce: 53 calories, 1 g protein, 1 g carbohydrate, 5 g total fat, 4 mg cholesterol, 1 g sat. fat, 0 g fiber, 1% Vitamin A, 1% Vitamin C, 65 mg sodium, 3% calcium, 0% iron.

Cooling Cucumber Dipping Sauce:

  1. In a blender combine 1/2 cup mayonnaise, 1/2 cup sour cream, 1/2 cup chopped cucumber, and 1/2 teaspoon celery seeds. Cover and blend until smooth. Stir in 2 tablespoons chopped green onion (1). If desired, stir in 1/2 cup crumbled feta cheese (2 ounces). Transfer to a storage container; cover and chill overnight.*Tailgate day: If desired, garnish sauce with additional chopped cucumber. Tote sauce in an insulated cooler with ice packs. Makes 1 1/2 cups.*Tip: For longer storage, store in the refrigerator for up to 1 week.
  2. Nutrition Analysis per 1 tablespoon sauce: 42 calories, 0 g protein, 0 g carb., 4 g total fat, 4 mg cholesterol, 1 g sat. fat, 0 g fiber, 1% Vitamin A, 0% Vitamin C, 28 mg sodium, 1% Calcium, 0% iron.
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