Summer Picnic Series: Chicken Fingers and Dipping Sauces

Kids love to dip everything! Well, at least my kids do. For our picnic I made some dips to go along with the chicken strips I picked up at the market. Yes, I cheated because I wanted time to make the dips and I'm so glad I did.

The first dip was a horseradish dipping sauce. Oh my, this is so good. So glad I finally researched the recipe and made it my own. Now I can make it at home whenever. Next time it will be with onion rings.

Spicy Dipping Sauce

        

1/2 c. sour cream

2 tablespoon ketchup

2 teaspoons cream-style horseradish sauce

1/4 teaspoon paprika

1/2 teaspoon season salt

1/4 teaspoon salt

1 pinch black pepper

1//4 crushed red pepper flakes

In a bowl combine all ingredients and mix thoroughly. Serve immediately or refrigerate.

The second was a classic buttermilk ranch I watch Ina Garten make on the Food Network. Loved it.

3 scallions, white and green parts, chopped

1/2 cup chopped fresh basil leaves, lightly packed

2 tablespoons freshly squeezed lemon juice

11/2 tablespoons Dijon mustard

1 tablespoon good olive oil

2 garlic cloves, chopped

2 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 cup good mayonnaise

1/2 cup Greek-style yogurt, such as Fage Total

1/2 cup buttermilk, shaken

Directions

Place the scallions, basil, lemon juice, mustard, olive oil, garlic, salt, and pepper in the bowl of a food processor fitted with the steel blade. Puree for 15 to 20 seconds to make a smooth mixture. Add the mayonnaise, yogurt, and buttermilk and blend until smooth. Transfer the dressing to a container, cover, and refrigerate for 1 hour for the flavors to develop.              

 

The thirst was an asian dipping sauce.

1/2 cup soy sauce
1/2 cup rice wine vinegar
2 tablespoons honey

3 cloves minced garlic

2 tablespoons minced fresh ginger root

2 teaspoons sesame seeds

2 teaspoons sesame oil

Whisk together the soy sauce, vinegar, honey, garlic, ginger, sesame seeds, sesame oil in a bowl.