We all love special dips and sauces, so check out these 10 dipping sauce recipes that will blow your mind! Thanks to thatwasalie for the recipes! 🙂
1. Copycat Outback Bloom Sauce Ingredients
1/2 cup mayonnaise (I used reduced fat)
2 TBS creamy horseradish
1 TBS ketchup
1/3 tsp paprika
1/3 tsp cayenne pepper
1/8 tsp dried oregano
1/4 tsp salt
1 pinch ground black pepper
1. In a bowl, combine all ingredients and mix well. Cover and put in the fridge for at least 3 hours to let flavors meld.
Store in fridge.
2. Copycat Chick-Fil-A Sauce
If you’ve ever had the famous Chick-Fil-A sauce, you know how good it really is and how addictive it can be. So when your cravings for the fast food chain come calling, whip up this copycat recipe by House of Yumm.
1/4 cup mayonnaise
2 tablespoons honey
1 tablespoon yellow mustard
2 teaspoons Dijon mustard
2 teaspoons freshly squeezed lemon juice
2 tablespoons BBQ sauce
Whisk together mayonnaise, honey, mustards, lemon juice and BBQ sauce.
Store in refrigerator in a closed container.
3. Cilantro Jalapeño Sauce
The easiest 5 min sauce ever. And you can use this on anything – from grilled meats to fries and even chips for dipping.
4 jalapenos, halved
2 cups loosely packed cilantro, stems removed
1/2 cup sour cream
2 cloves garlic
Juice of 1 lime
Pinch of salt
1/2 cup olive oil
1 tablespoon apple cider vinegar
Combine jalapenos, cilantro, sour cream, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified.
4. Beauty-Boosting Tahini Turmeric Dressing (or Dip)
To use it as a dip instructions
1 tsp. raw, organic apple cider vinegar
1 tsp. raw, organic coconut vinegar (or use another teaspoon apple cider vinegar)
1/4 cup cold, filtered water
1/4 tsp. organic turmeric
2 tablespoons raw organic tahini
juice from 1 large lemon
1/4 tsp. black pepper
1/8 tsp. pure white stevia extract (or 4 tiny drops liquid stevia)
(optional): pinch of garlic powder, cayenne, ginger, or onion powder would also be nice
To make it into dressing
Use the recipe above and add 2 more tablespoons of cold water and shake in a jar.
Add all the ingredients to a blender or food processor and blend until combined.
Serve 2 tablespoons per dish as a dressing (should serve around 4).
If using as a dip, this only makes about 1/2 cup which will serve 2.
Feel free to adjust the recipe to serve however many you like!
Serve on your choice salad, with raw or roasted chopped vegetables, or add it to your favorite warm grain dish.
If you do not use stevia, you can use 1 tablespoon maple syrup or agave instead for a vegan option, but this will increase the sugar content.
7. Sweet ‘n’ Spicy Miso Dressing
2 tablespoons coconut vinegar (you can sub apple cider vinegar or use 1/2 coconut and 1/2 apple cider)
juice from 2 lemons
3 tablespoons cold water
1/4 cup nutritional yeast- I like Bragg brand since it’s fortified with B12
2 teaspoons organic yellow mustard- I like Eden yellow and Annie’s horseradish varieties
1 teaspoon organic brown mustard- I like Eden’s brown mustard
3 teaspoons mellow miso- I used Miso Master brand
1/4 teaspoon black pepper
tiny dash of dry stevia or very tiny drop of liquid stevia (1/8 tsp)- this brings out the spicy flavors and adds a sweet balance
optional: Italian herbs, parsley, a tablespoon of your favorite ketchup for even more flavor (this is really good too!), cayenne, turmeric, or whatever else you want!
In a small blender such as the Nutribullet or Magic Bullet, add all the ingredients starting with the liquids first.
Blend, let sit for 30 seconds and blend again.
Feel free to add any herbs like oregano, parsley, tarragon or your favorite all-in-one spice. I sometimes like to add a tablespoon of ketchup and Italian herbs to mine, but to each her own!
Store any remaining amounts in the fridge. Will keep up to 1 week.
I use about 2 tablespoons of this per serving but you can use more if you like. A touch of this dressing adds a huge dose of flavor and is so healthy!
Feel free to make it as thick or thin as you want by playing around with the ratio of liquids used.
5. Creamy Avocado Dip
⅛ cup diced onions
1 large avocado, diced
¼ cup fresh cilantro
½ lime juice
¼ teaspoon cumin
¼ cup greek yogurt
salt and pepper, to taste
Add the onions, avocado, cilantro, lime juice, cumin, and greek yogurt to a food processor. Pulse until creamy.
Taste and add salt and pepper.
If you would like to make the dip thinner, add 1 tablespoon at a time of olive oil until you reach your desired consistency.
10. Awesome Sauce
¾ cup + 2 tablespoons water
½ cup raw almonds
½ cup + 2 tablespoons grapeseed oil, or oil of your choice
¼ cup + 2 tablespoons fresh lemon juice
2 teaspoons bragg liquid aminos, or coconut aminos
1 teaspoon chipotle paste
3 tablespoons nutritional yeast
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon cumin
½ teaspoon chili powder
¼ teaspoon paprika
Place all ingredients in the order listed in a high-powdered blender (such as a VitaMix) or a food processor. Blend for one minute on Variable speed, turning the speed up as you blend. Turn the dial up to high, and continue to blend for 1-2 minutes or until smooth and creamy.
Store in the refrigerator in a jar with a tight-fitting lid. If sauce separates, just give it a stir.
Makes about 2 cups. For the serving size, I figured about 2 tablespoons per serving
2. Comeback Sauce
A super tasty dipping sauce perfect for serving with finger foods. Watch out! It will disappear before your eyes.
Recipe type: Appetizer
½ cup mayonnaise
2 tablespoons ketchup
2 tablespoon hot sauce (like Texas Pete)
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
¼ teaspoon black pepper
Mix all ingredients together until smooth.
Cover and store refrigerated until ready to serve.
Makes about ¾ cup.
9. Cabernet Cranberry and Blueberry Sauce
Sweet recipes make a nice option for dessert sauces, and infusing berries with wine is a great way to achieve a truly unique sauce without needing a ton of sugar to make it special.
one 8-ounce bag fresh cranberries
6-ounces frozen blueberries (about 1 1/2 cups), unthawed
1 cup cabernet sauvignon (or shiraz, merlot, or a favorite red wine)
1 cup granulated sugar
1 tablespoon cinnamon, or to taste
1 teaspoon ground cloves, or to taste
Combine all ingredients in a medium to large kettle, and bring to a rolling boil, stirring intermittently. Make sure kettle has room for sauce to at least triple in volume. The juices from the berries release and as the mixture boils rapidly, it will foam and a too-small pot will easily overflow.
Reduce heat to low and allow sauce to simmer for about 20 to 30 minutes, or until reduced and thickened slightly, and most of the cranberries have burst. Sauce will thicken more as it cools.
Transfer to heat-safe jars or containers with lids. Allow sauce to cool at room temperature before refrigerating. Sauce will keep airtight in the refrigerator for at least 2 weeks.
8. Carolina Mustard Barbecue Sauce
Ditch your standard BBQ sauce and whip up a batch of this easy to make, spicy, & flavorful Carolina Mustard Barbecue Sauce next time you fire up the grill.
Recipe type: condiment, BBQ
Yields: 2 cups
1 cup yellow mustard
1/4 cup honey
1/4 cup light brown sugar
1/2 cup apple cider vinegar
1 tablespoon chipotle pepper in adobo, minced
1 tablespoon ketchup
2 teaspoons Worchestershire sauce
1 teaspoon garlic powder
ground black pepper to taste
Mix all ingredients well.
For best results, refrigerate in an airtight container overnight to allow the flavors to develop.
To serve, warm in a pot over very low heat and use on grilled meats like pulled pork or chicken.