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Glamp-In Dipping Sauces & More


Cristina's Fresh Herb Sauce

















Ingredients
2 garlic cloves
½ teaspoon salt
½ teaspoon freshly ground pepper
½ cup warm water
½ cup olive oil
2 tablespoons red wine vinegar
1 (1­oz.) package fresh basil leaves, stems removed
4 mint sprigs, stems removed
1 cup firmly packed fresh flat leaf parsley leaves (about 1 bunch)
½ cup grated Parmesan cheese

Recipe
• Process garlic in a food processor 20 seconds or until minced. Add basil and next 5 ingredients; process 10 seconds.

• Whisk together ¼ cup warm water, oil, and vinegar. With processor running, pour oil mixture through food chute in a slow, steady stream, processing just until blended.


 

Cristina's Sun-dried Tomato Aioli

Ingredients
1 ½ cups light mayonnaise
⅓ cup firmly packed sun­dried tomatoes in oil, drained
¼ cup milk
1 garlic clove
2 teaspoons chopped fresh rosemary
1 teaspoon lemon zest
½ teaspoon salt
½ teaspoon freshly ground pepper

Recipe
• Process all ingredients in a food processor 15 seconds or until smooth, stopping to scrape down sides as needed.

• Cover and chill until ready to serve.


 

Cristina's Alfredo-Artichoke Dip

Ingredients
1 (14­oz.) can extra small artichoke hearts, drained and finely chopped
1 (10­oz.) container refrigerated light Alfredo sauce
½ cup milk
¼ cup grated Parmesan cheese
1 tablespoon chopped fresh oregano
1 teaspoon minced garlic
½ teaspoon pepper


Recipe
• Stir together all ingredients in a medium saucepan; cook over medium heat, stirring often, 5 minutes or until thoroughly heated and cheese is melted.


 

Tracy Metro's Pierogi Fondue

Ingredients
1 garlic clove, halved crosswise
1 ½ cups dry white wine
1 tablespoon cornstarch
2 teaspoons kirsch – fruit brandy (optional)
½ pound Emmental cheese, coarsely grated (2 cups)
½ pound Gruyère, coarsely grated (2 cups)
Pinch freshly ground nutmeg
Pinch smoke paprika
Pinch cayenne pepper

Recipe
Rub inside of a 4-quart heavy pot with cut sides of garlic, and then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.

Stir together cornstarch and kirsch (if using; otherwise, use water or wine) in a cup.

Gradually add cheese and dried spices to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil).

Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to fondue pot set over a flame.

Items for dipping:
• Cubes of French bread
• Broccoli
• Apple
• Pear
• Red peppers


Click here to try Cristina's recipe for Fried Chicken Shooters>>

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