Link to Part 1 below:
Part 2
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.
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