Grilled Potato Dippers with a Trio of Sauces - Featured Recipe - CookingDistrict.com
Featured Recipes

Grilled Potato Dippers with a Trio of Sauces

Categories: Dips, Sauces, Side Plates, Vegetables, Vegetarian
Portions:
6
Step 1
2 lb Russet potatoes • cut into wedges
2 tbsp Olive oil
Sea salt • to taste
Place potato wedges in a large bowl with olive oil; toss well to coat. Grill over medium-high heat for 10 minutes, turning once or twice, until lightly charred and cooked through. Season with salt and serve immediately with dippers.
Step 2
Fat-free Greek yogurt
Roasted red peppers
2 Garlic cloves
1/4 cup Sliced green onions
1/4 cup Basil leaves
Red Pepper Basil Dipping Sauce

Puree yogurt, peppers and garlic in a blender or small food processor. Add onions and basil and pulse on and off until finely chopped. Season to taste with salt and pepper.
Step 3
1 tbsp Extra-virgin olive oil
1 Onion, quartered and thinly sliced
1/4 cup Fat-free Greek yogurt
1/4 cup Chives • chopped
2 tbsp Fresh rosemary
Sea salt
Freshly ground pepper
Caramelized Onion and Chive Dipping Sauce

Heat oil in a medium skillet. Add onion and cook over low heat for 20 minutes stirring frequently; let cool. Puree onion and yogurt in a blender or small food processor until smooth. Add chives and rosemary and pulse on and off until finely chopped. Season to taste with salt and pepper.
Step 4
3/4 cup Fat-free Greek yogurt
1 Avocado • peeled and pitted
2 Garlic cloves
1/4 cup Lightly packed fresh cilantro leaves
1/2 tsp Lime juice
Sea salt
Freshly ground pepper
Avocado Cilantro Dipping Sauce

Puree yogurt, avocado and garlic in a blender or small food processor until smooth. Add cilantro and lime juice and pulse on and off until finely chopped. Season to taste with salt and pepper.
Notes

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