Avocado Chimichurri
Yield: 10 servings (2 oz. per serving)
INGREDIENTS
Flat Leaf or Italian Parsley
Garlic, fresh
4 cloves
Lime Juice
1/2 cup (4 fl. oz.)
Red Wine Vinegar
2 cups (2 oz.)
1/4 cup (2 fl. oz.)
Oregano, fresh
2 Tbsp.
Red Pepper Flakes
1/2 tsp.
Olive Oil
Avocado, pulp
1 cup (8 fl. oz)
1-1/3 cups (10-3/4 oz.)
Salt and Pepper, to taste
PREPARATION
Place parsley, garlic, lime juice, red wine vinegar, oregano and red pepper flakes
in food processor bowl; pulse until coarsely chopped. Add olive oil and process
until fully incorporated and smooth, scraping down the sides of the bowl as
needed. Combine prepared chimichurri and avocado pulp and season with salt
and pepper to taste. Refrigerate for 1 hour to allow flavors to develop.
© 2016 J.R. Simplot Company
06161775022031-16
Flapper Dip
Yield: 13 servings (2 oz. per serving)
INGREDIENTS
Mayonnaise
2 cups (15 fl. oz.)
Ketchup
1 cup (9-3/4 fl. oz.)
Black Pepper
2 Tbsp. (1/2 oz.)
Fresh Garlic, minced
4 tsp.
Worcestershire Sauce
2 tsp. (3/4 fl. oz.)
PREPARATION
Combine all ingredients with a whisk in a medium bowl. Refrigerate
for 1 hour to allow flavors to develop.
© 2016 J.R. Simplot Company
06161775022031-16
Harissa Ranch Dip
Yield: 22 servings (2 oz. per serving)
INGREDIENTS
Ranch Dressing
5 cups (40 fl. oz.)
Harissa, Tunisian hot chili pepper paste
4 Tbsp. (4 oz.)
PREPARATION
Combine ingredients in a medium bowl. Refrigerate for 1
hour to allow flavors to develop.
© 2016 J.R. Simplot Company
06161775022031-16
Lebanese Garlic Dip
Yield: 16 servings (2 oz. per serving)
INGREDIENTS
Russet Potatoes, peeled
3 cups (27 oz.)
Garlic Cloves, peeled
12-14 cloves (2 oz.)
Lemon Juice, fresh
1/3 cup (2-3/4 fl. oz.)
Salt
1-1/2 tsp. (1/4 oz.)
Canola Oil
1/2 cup (4 fl. oz.)
PREPARATION
Boil potatoes until soft; mash and cool. Combine with garlic,
lemon juice and salt in food processor bowl and pulse until
coarsely chopped. Add canola oil and process until fully
incorporated and smooth. Refrigerate for 1 hour to allow
flavors to develop.
© 2016 J.R. Simplot Company
06161775022031-16
Beer & Cheddar Dip
Yield: 20 servings (2 oz. per serving)
INGREDIENTS
Cheddar Cheese Sauce, prepared
3 cups (28 oz.)
Beer, ale style
3/4 cup (6 fl. oz.)
Half & Half
3/4 cup (6 fl. oz.)
Garlic, minced
1 tsp.
Cayenne Pepper
1 tsp.
Smoked Paprika
1/2 tsp.
PREPARATION
Combine all ingredients in a saucepan over medium-low heat
and whisk together until smooth and heated through. Hold
warm for service.
© 2016 J.R. Simplot Company
06161775022031-16
Garlic & Chive Dip
Yield: 20 servings (2 oz. per serving)
INGREDIENTS
Greek Yogurt, plain
4 cups (36 oz.)
White Onion, minced
1/2 cup (2 oz.)
Fresh Chives, minced
1/2 cup (1 oz.)
Garlic, minced
8 cloves (1-1/4 oz.)
Cayenne Pepper
2 tsp.
Kosher Salt
2 tsp.
Black Pepper
2 tsp.
PREPARATION
Combine all ingredients in a medium bowl. Refrigerate for
1 hour to allow flavors to develop.
© 2016 J.R. Simplot Company
06161775022031-16
Kimchi Dip
Yield: 10 servings (2 oz. per serving)
INGREDIENTS
Kimchi, prepared
2 cups (10-1/2 oz.)
Mayonnaise
1 cup (7-1/2 oz.)
Ketchup
2 Tbsp. (1-1/4 fl. oz.)
Yellow Mustard
4 tsp. (3/4 fl. oz.)
Gochujang, hot pepper paste
2 tsp.
PREPARATION
Combine all ingredients in food processor bowl. Pulse
until well combined and kimchi is finely chopped. Adjust
consistency with additional kimchi liquid, if desired.
Refrigerate for 1 hour to allow flavors to develop.
© 2016 J.R. Simplot Company
06161775022031-16
Blueberry Ketchup
Yield: 12 servings (2 oz. per serving)
INGREDIENTS
Simplot Classic Blueberries
(10071179199007)
32 oz.
Sugar, granulated
1-1/2 cups (12 oz.)
Apple Cider Vinegar
1 cup (8 fl. oz.)
Onion, minced
1/4 cup (2 oz.)
Ginger, minced
2 tsp.
Lime, zested and juiced
1 each
®
Salt and Pepper to taste
PREPARATION
Combine Classic Blueberries, sugar, vinegar, onion, ginger and lime in a large
saucepan over high heat until boiling. Reduce heat to medium and simmer
for 35-40 minutes until thick. Remove from heat and purée in pan with an
immersion blender or transfer to a blender and purée. Season with salt and
pepper to taste. Refrigerate for 1 hour to allow flavors to develop.
© 2016 J.R. Simplot Company
06161775022031-16
Cranberry Orange Sauce
Yield: 11 servings (2 oz. per serving)
INGREDIENTS
Whole Berry Cranberry Sauce
2 cans (14 oz.)
Orange Juice
1 cup (8 oz.)
Orange, medium, zest
2 Tbsp.
Cinnamon, ground
1 Tbsp. (1/4 oz.)
PREPARATION
Combine all ingredients with an immersion blender until
well combined and cranberries are finely chopped.
Refrigerate for 1 hour to allow flavors to develop.
© 2016 J.R. Simplot Company
06161775022031-16
Gochujang Sauce
Yield: 18 servings (2 oz. per serving)
INGREDIENTS
Mayonnaise
3 cups
Gochujang, hot pepper paste
1 cup
Lemon Juice
8 Tbsp.
Lemon Zest
4 tsp.
PREPARATION
Combine all ingredients with a wire whisk in a medium
bowl. Refrigerate for 1 hour to allow flavors to develop.
© 2016 J.R. Simplot Company
06161775022031-16
Smoking Sauce
Yield: 12 servings (2 oz. per serving)
INGREDIENTS
Mayonnaise
2 cups (18 fl. oz.)
Horseradish, creamy
1/2 cup (4-1/4 fl. oz.)
Ketchup
4 Tbsp. (2-1/2 oz.)
Smoked Paprika
2 tsp.
Oregano, dried
1 tsp.
Cayenne Pepper
1 tsp.
Salt and Pepper, to taste
PREPARATION
Combine all ingredients in a medium bowl. Season with salt and
pepper to taste. Refrigerate for 1 hour to allow flavors to develop.
© 2016 J.R. Simplot Company
06161775022031-16
Thai Green Pepper Sauce
Yield: 16 servings (2 oz. per serving)
INGREDIENTS
Serrano Peppers
20 each
Fresh Garlic, minced
1/2 cup
Fish Sauce
1 cup (8 fl. oz.)
Brown Sugar
2-1/2 Tbsp.
Lime Juice and Zest, blended
2-1/2 each
Water 1-1/4 cups (10 fl. oz.)
PREPARATION
Combine all ingredients in a blender and blend until
almost smooth.
© 2016 J.R. Simplot Company
06161775022031-16