Dill Dip

1 cup mayonnaise
1 cup sour cream
1 1/2 teaspoon dried onion flakes
1 1/2 teaspoon dried parsley
1 1/2 teaspoon dill
1 teaspoon Beau Monde seasoning

Mix together and chill at least an hour before serving. Serve with
vegetables such as carrots, cucumber, radishes, endive, green onions, cherry tomatoes, celery.


Olive Dip with Vegetables

1/2 cup green olives, chopped
1/2 cup olive oil
3 cloves garlic
1/4 tsp red pepper flakes
6 sprigs fresh thyme
1/4 tsp salt

Combine all ingredients and cook over low heat a few minutes. The recipe called for "smashed" garlic cloves
but next time I'm chopping them, so you can eat them easier.

Serve them with dipping vegetables of your choice. I used sliced red peppers, jicama, carrots, green onions, and endive.


From www.cheapcooking.com

Hummus Dip

Ingredients:

1 can chickpeas, rinsed and drained
3 tbsp tahini or sesame seed paste (available at supermarkets)
1 clove garlic
2 tspn lemon juice
salt and pepper to taste
1-2 tbsps olive oil

Methods:

Place chickpeas in a pot with water to cover. Simmer for 10 mins. Drain.
Put chickpeas, tahini, garlic, lemon juice, salt, pepper and olive oil into a food processor. Blend to produce a smooth puree.
Serve 5-6.

From Malaysian Women Weekly Magazine.

Red Pesto Dip

Ingredients:

3 red peppers, quartered
2 cloves garlic, chopped
1/4 cup basil leaves
1/2 cup sun-dried tomatoes
1/4 cup tomato paste
1/4 cup extra virgin olive oil
1 tsp sugar
Salt and pepper to taste

Methods

Roast peppers skin side up under a hot grill for 5 to 10 minutes. remove and cover in abowl until cool (10 mins). Scrape charred skin off peppers.

Put garlic, basil, peppers, sun-dried tomatoes and tomato paste into a food processor. Blend until smooth. Add oil, sigar, salt and pepper. Mix well. Serve 5-6.

From Malaysian Women Weekly Magazine.

Best Odds Rib Sauce

This is a classic barbecue sauce for ribs. The combination of flavors enhances the flavor of the ribs, but doesn't overpower them. If you add this sauce to ribs while they are still cooking make sure it doesn't burn. The sauce should be rich and thick, not black and burned.

Ingredients:

2 (8-ounce) cans tomato sauce
2 tablespoons paprika
1 1/2 tablespoons dry mustard
1 tablespoon white vinegar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon ground basil
1 tablespoon red pepper
2 teaspoons black pepper

Preparation:

Combine all ingredients. Serve this sauce warm on the table as a condiment or brush it lightly onto ribs about 15 minutes before you remove them from the smoker.

From about.com

Japanese-Style Peanut Dipping Sauce

This beautiful sauce, which has a chunky texture, is best served with fresh raw slices of salmon, some shredded carrot and shredded Japanese seaweed, making a dish thats ideal as an appetiser.

Ingredients

1 tbsp chunky peanut butter
4 tbsp lime juice
1 tbsp light soy sauce
1 tsp miso
2 tbsp sugar or to taste
1 tsp finely chopped young ginger
1 tsp finely chopped garlic
1 tbsp finely chopped spring onions
1 tsp chopped cilipadi

Method

Put all ingredients into a small mixing bowl. Mix well until the sugar dissolves, the peanut butter is smooth and everything is well-blended. Pour into individual bowls for serving.

From AllRecipes.com

Dill Dip I

Ingredients:

1 cup sour cream
1 cup mayonnaise
1 teaspoon celery salt
1 teaspoon dried onion flakes
1 teaspoon garlic salt
1 teaspoon dried dill weed
1 teaspoon monosodium glutamate (MSG)
1 teaspoon dried parsley

DIRECTIONS

In a mixing bowl, combine sour cream, mayonnaise, celery salt, onion flakes, garlic salt, dill weed, monosodium glutamate and parsley flakes. Serve immediately, or chill overnight to enjoy the full flavor of the herbs.

From AllRecipes.com

Mayo Dipping Sauce

Ingredients

2 tbsp tomato sauce
1 tbsp chilli sauce
2 tbsp mayonnaise
1/2 tsp lemon juice
1/2 tsp sugar
pinch of salt

Method

Combine all ingredients together. Mix well and serve with nuggets.

From AllRecipes.com

Dill Dip II

Ingredients :

1 cup sour cream
1 cup mayonnaise
1 teaspoon monosodium glutamate (MSG)
1 teaspoon seasoning salt
1 teaspoon dried parsley
1 1/4 teaspoons dried dill weed

DIRECTIONS

In a medium bowl, combine sour cream, mayonnaise, monosodium glutamate, seasoning salt, parsley and dill. Cover and refrigerate overnight.

From AllRecipes.com