Link to Part 1 below:
Zesty Horseradish Ketchup. Stir in 1 TBSN prepared horseradish & the zest of 1/2 lemon to 1 cup ketchup. Serve with fish sticks or fried seafood for dipping.
Sweet Citrus Mustard. Stir in 3 TBNS orange marmalade & a 1/8 tsp. red pepper flakes to cup of prepared yellow or Dijon mustard. Serve with grilled chicken or salmon.
Pesto Mayonnaise. Stir in 2 TBSN prepared pesto & 2 TBSN chopped fresh parsley into 1 cup mayonnaise. We use Hellmann’s Light. Spread on grilled cheese or chicken sandwiches. (For a more southwestern kick use 1 TBSN chopped fresh parsley and same amount of fresh cilantro.)
Southwestern Salsa. Stir in 2 TBSN each drained and rinsed corn kernels and black beans into 1 cup ready-made salsa. Serve with tortilla chips for dipping.
Brown Sugar Sour Cream. Whisk in 1 TBSN brown sugar & a dash of cinnamon into 1 cup sour cream or Greek Yoghurt or yoghurt. Serve with fresh strawberries and/or bananas for dipping.
Moroccan Vinaigrette. Stir in ½ tsp. cumin powder, 2 TBSN chopped fresh mint & a spoonful of honey into 1 cup ready-made vinaigrette. Drizzle over a tomato or cucumber salad.