Dip Recipes

FRIES & APPETIZERS

DIPS & SAUCES Recipe Ideas Set yourself apart by turning your french fries, sweet potato fries and appetizers into signature specialties with distinctive dips and sauces that enhance the flavor of every bite. Your Lamb Weston representative can help you find the perfect pairing for your menu.

CHIPOTLE RANCH DIPPING SAUCE 2 cups

prepared ranch dressing chipotle peppers in adobo sauce

1/4 cup

• Puree ranch dressing and chipotle peppers until smooth • Serve chilled

ROASTED RED PEPPER COULIS 1 cup 1/2 cup 1/4 cup

roasted red peppers • In food processor, pulse roasted heavy cream red peppers, heavy cream and grated Parmesan Parmesan cheese until smooth cheese • Transfer to a heavy bottom sauce kosher salt pan, stir in salt, pepper and cracked black pepper vinegar (if desired) and simmer balsamic vinegar for about 5 minutes (optional) • Serve chilled

1/2 tsp.

1/4 tsp.

1/2 tsp.

MOLE KETCHUP TOMATO, BASIL & FRESH MOZZARELLA DIP 2 oz.

1 cup 7 oz.

1 oz.

2 Tbsp.

1/4 tsp.

1/4 tsp.

fresh basil leaves, torn • Combine all ingredients in a food Hunt’s® Petite Diced processor and pulse 3 to 4 times Tomatoes for a coarse consistency fresh mozzarella, • Serve chilled diced Parmesan cheese extra virgin olive oil kosher salt cracked black pepper

2 cups 1 Tbsp.

2 tsp.

2 tsp.

1 tsp.

Hunt’s® Ketchup prepared taco seasoning mix chipotle powder cocoa powder fresh lime juice

• Combine all ingredients together • Serve chilled

GREEN GODDESS DIPPING SAUCE 1 Tbsp.

2 Tbsp.

1/2 cup 1/4 cup 8 oz.

2 Tbsp.

2 Tbsp.

1 Tbsp.

extra virgin olive oil yellow onion, finely chopped milk sour cream cream cheese fresh parsley, finely chopped fresh chives, minced fresh tarragon, finely chopped

• Sauté onions in oil until translucent • Add milk, bring to a simmer and whisk in sour cream and cream cheese • When cream cheese has melted, add remaining ingredients • Serve chilled

CHIMICHURRI MAYO 2 Tbsp.

2 Tbsp.

2 Tbsp.

1 Tbsp.

1 Tbsp.

2 cups 1 tsp.

1/2 tsp. pinch

extra virgin olive oil yellow onion, finely chopped garlic, minced fresh parsley, chopped fresh oregano, chopped mayonnaise kosher salt cracked black pepper cayenne pepper

• Sauté onions in oil until translucent • Add garlic and cook for 2 minutes • Remove from heat and stir in herbs • Cool mixture, add mayonnaise and seasonings • Serve chilled

BALSAMIC, FIG & SOY DIP WASABI RANCH DIPPING SAUCE 2 cups 2 Tbsp.

prepared ranch dressing prepared wasabi

• Combine ranch dressing and wasabi • Serve chilled

12 oz.

2 Tbsp.

1/2 cup

FIRE ROASTED SALSA 1 cup 1 cup 2 Tbsp.

2 Tbsp.

3 Tbsp.

1 Tbsp.

1/2 tsp.

1 tsp.

1/4 tsp.

prepared fig preserves • Combine ingredients in a sauce balsamic vinegar pan and bring to a boil LaChoy® Soy Sauce • Reduce heat and simmer for 5 minutes • Serve chilled

SPICY SOUTHWEST KETCHUP

Gilroy Foods & • Combine all Flavors™ Fajita ingredients in a Blend Dices food processor and pulse Hunt’s® Petite Diced 3 to 4 times for a Tomatoes coarse consistency fresh lime juice • Let stand at room temperature Gilroy Foods & for 30 minutes to allow flavors Flavors™ Garden Frost to blend Jalapeño Pepper Puree fresh cilantro, chopped granulated sugar ground cumin kosher salt cracked black pepper

2 cups 3 Tbsp.

1 tsp.

2 tsp.

Hunt’s® Ketchup prepared taco seasoning mix chipotle powder fresh lime juice

• Combine all ingredients together • Serve chilled

FRY NEST (BLOOMIN’ TATERS OR FRIES) Glue: 1 cup cold water 14 Tbsp. corn starch Nest: 1 1/2 lbs. french fries (any cut) 2-4 Tbsp. Glue

Dip into increased profits. Ask your distributor or call Lamb Weston at 1-800-766-7783. Or visit us on the web at lambweston.com.

• Slowly whisk corn starch into cold water until well combined • Place fries in a bowl • Toss well with Glue • Place fries in fryer basket that is split in half • Put a hold down on fries and fry until done • Use a spatula down the inside edge of the fry basket to release fries • Serve on a plate with a steak knife and various dipping sauces

ConAgra Foods Lamb Weston

599 S. Rivershore Lane • Eagle, ID 83616 RCP-01-2.5M-7/09