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    Dips and Dressings

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    Dips and Dressings

    Put five or six ramekins or pots on a tray, fill with a few of the following and use as dips for the salt and pepper crusted potatoes.

    Ingredients

    • Balsamic Dressing
    • 1tbsp white wine vinegar
    • 1tbsp balsamic vinegar
    • 150ml extra virgin olive oil
    • 1tsp Dijon mustard
    • Bonfire Mayonnaise
    • 3tbsp Italian Red Pesto
    • 2 crushed cloves garlic
    • A few drops of Cornimex Chilli Sauce
    • 250g tub Fresh Ideas Real Mayonnaise
    • Soured Cream and Blue Cheese
    • 284ml soured cream
    • 75g crumbled blue cheese
    • 1 pack Waitrose Fresh Chives

    Method

    1. Soured Cream and Blue Cheese
    2. Stir together a 284ml carton soured cream, 75g crumbled blue cheese, such as Stilton, and 1 pack Waitrose Fresh Chives, chopped.
    3. Bonfire Mayonnaise
    4. Beat 3 tbsp Waitrose Italian Red Pesto Sauce, 2 crushed cloves garlic and a few drops of Conimex Chilli Sauce into a 250g tub Fresh Ideas Real Mayonnaise - you'll find it in our chiller cabinets with fresh salad dressings.
    5. Balsamic Dressing
    6. Whisk together 1 tbsp white wine vinegar, 1 tbsp balsamic vinegar and 150ml extra virgin olive oil with 1 tsp Dijon mustard. Pour into a small jug for drizzling over the hot potatoes.
    7. Ready-made dips, such as guacamole and houmous, as well as chutneys and relishes also make delicious instant dips try Waitrose Salsa Relish, and don't forget the tomato ketchup.

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