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