Dipping Sauces for Mild, Medium and Hot Idaho® Potato Fries

Ingredients:

Horseradish Cream Sauce

  • 3 tablespoons prepared horseradish with beets
  • 1 cup (8 ounce container) light sour cream
  • Pureed Squash and Ginger Sauce:
  • 12 ounce package frozen, cooked and pureed squash (thawed)
  • 1 1/2 teaspoon freshly grated ginger root
  • 1 tablespoon soy sauce
  • 2 teaspoon honey

Roasted Pepper and Herb Sauce

  • 12 ounce jar roasted red peppers, drained
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder

Barbecue Sauce

  • 3/4 cup bottled chili sauce
  • 1/4 cup steak sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon red wine vinegar
  • 1 tablespoon dry mustard

Directions:

Horseradish Cream Sauce
  1. Combine ingredients in a medium mixing bowl. Stir together well. Season to taste with salt if desired.
Pureed Squash and Ginger Sauce
  1. Combine ingredients in a medium mixing bowl. Stir together well.
  2. Roasted Pepper and Herb Sauce:
  3. Combine ingredients in a medium mixing bowl. Stir together well. Transfer mixture to a blender or food processor and process until smooth. Season to taste with salt if desired.
Barbecue Sauce
  1. Combine ingredients in a medium mixing bowl. Stir together well.

Notes:

Horseradish Cream Sauce: 53 calories, 3 g fat, 13 mg cholesterol, 71. 7 g sodium, 3 g protein; Pureed Squash and Ginger Sauce: 31 calories, O g fat, O mg cholesterol, 173 g sodium, 1 g protein; Roasted Pepper and Herb Sauce: 19 calories, 0 g fat, O mg cholesterol, 206 g sodium, 1 g protein; Barbecue Sauce: 53 calories, 1 9 fat, O mg cholesterol, 636 9 sodium, 1 g protein

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