Save to your scrapbook

    Dips and Dressings

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    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.


    • 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


    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars