Ingredients
- French Onion Sauce* 5*****
- 1/4 cup sour cream
- 1/4 cup 2% Greek yogurt
- 1/4 cup Hellmann's Light Mayo
- 1/2 to 1 package Lipton or Knorr Onion Soup mix
- Sweet Chili Sauce* 4****
- equal parts Heinz Chili Sauce and grape jelly
- Peanut Sauce*
- 3 tbsp finely chopped green onion or shallot
- 1 clove garlic minced
- 1 teaspoon finely minced fresh ginger
- 1/4 teaspoon dried hot red pepper flakes
- 1 tsp vegetable or olive oil
- 3 tbsp water
- 2 tbsp creamy peanut butter
- 1 tbsp hoisin sauce
- 2 tsp rice vinegar
- 1 tsp tomato paste
- 3/4 tsp sugar or honey
- (I had to doctor with a bit each of soy sauce, fish sauce, sesame oil and chili oil and a few more tablespoons of water)
- Horseradish dipping sauce*
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon horseradish
- Salt and freshly ground pepper to taste
- Gorgonzola Port Sauce*
- 1/2 cup Greek yogurt
- 2 ounces gorgonzola cheese
- salt and pepper to taste
- 1 clove garlic, minced or grated
- 1/4 tablespoon port wine
- 1/2 tablespoon milk
Preparation
Step 1
*French Onion Sauce*
Mix ingredients together until well blended and refrigerate until serving.
*Sweet Chili Sauce*
Combine ingredients in a small pot over medium heat and stir until jelly is melted and mixture is combined. Cover and refrigerate until serving.
*Peanut Sauce*
In a small saucepan, cook the onion, garlic, and red pepper flakes in oil until soft, about 4 minutes. Whisk in the remaining ingredients, and simmer while stirring, until thickened, about 1 minute. Set aside to cool then refrigerate until serving
*Horseradish dipping sauce*
Mix all ingredients in a bowl and whisk with a fork until smooth.
*Gorgonzola Port Sauce*
Combine all ingredients except gorgonzola in mixing bowl. Whisk. Add gorgonzola and blend well. Cover and refrigerate.