SAUCES AND DIPS
Bean Dip
Ingredients
- 3 cans Siete refried beans (or 32 oz. homemade refried beans)
- 16 oz. sour cream (Elm Hurst, Kite Hill or A2/A2 raw sour cream)
- 1/2 C salsa
- 2 T taco seasoning (Siete packet or homemade taco seasoning)
- 2 C shredded cheese of choice
- 1 C shredded cheese for top before baking (my family prefers A2/A2 mozzarella)
Instructions
Mix all the ingredients (minus the cheese for the top) together with a hand mixer until combined.
Pour in glass dish and top with 1 C mozzarella cheese
Bake 375°, 25 minutes
French Dressing
Ingredients
- 1/2 cup vinegar
- 1/2 cup honey
- 2 teaspoon salt
- 2 teaspoons paprika
- 1/2 teaspoon sea veggies dolse, kelp, sea lettuce
- 5 tablespoons lemon juice
- 5 garlic cloves
- 1 1/2 C olive oil (do not add until end)
Instructions
Add ingredients to a blender, blend ingredients together (minus the olive oil)
While blending at low to medium speed, slowly add 1 1/2 C of olive oil through the top of the blender.
Store in glass mason jars.
Ranch Dressing and Ranch Dip
Ranch Dressing
- 1 cup mayo (Chosen avocado oil)
- 1/4 cup almond milk or unsweetened non-dairy milk
- 1/2 cup sour cream (Kite Hill, Green Valley)
- 2 teaspoons lemon juice
- 2 teaspoons dried parsley
- 1 teaspoon dried chives
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon real salt
- 1/4 tsp dill
Mix all together with hand mixer until combined. Poor into glass jars and refrigerate.
(Double ingredients for larger batch)
Ranch dip version
- 1/2 C + 2 T unsweetened yogurt (culture packet added the night before, optional) or sour cream
- 1/2 C + 2 T mayo
- 1 tsp garlic powder
- 1 tsp onion flakes
- ½ tsp dried parsley or 1 tsp fresh (chopped)
- 1 teaspoon dried chives or fresh (chopped)
- ½ teaspoon dried dill
- ½ teaspoon salt
- Few squeezes of lemon
- If thinning is needed add a splash of nondairy milk
Add all ingredients together in a glass bowl and stir well. Cover and place in refrigerator to set for at least 1 hour (overnight is even better).
Double the recipe for a larger batch.
Brands to use: Kite Hill, Green Valley, Chosen, Vegenaise (soy free, green top only), Primal Kitchen, or homemade mayo.
Smoke Salmon Dip
- 24oz Wild Alaskan smoked salmon
- 8oz cream cheese
- 12oz sour cream
- 3 tsp Worcestershire sauce
- 2 tsp Siete or Franks hot sauce
- 1 Tbsp dried dill spice
- 1 Tbsp lemon juice
- Grated zest from lemon peel, to taste
- May replace smoke salmon with: 5 cans of canned salmon and 4 tsp liquid smoke.
Instructions
Excluding the salmon, thoroughly blend ingredients together in a food processor until smooth. Add the salmon and pulse a few time until slightly chunky.
Serve with rice cakes, crackers or veggies.
*We rarely use dairy unless it is an A2 source, so when it’s called for in a recipe, our first choice is the Kite Hill and Forager. For quality organic brand of dairy, cream cheese or sour cream, we choose Miller Bio, or Green valley (lactose free). Always check the labels as some ingredients in dairy-free products aren’t worth the substitute.
Dairy Free Spinach Artichoke Dip
Ingredients
- 3 garlic cloves, minced
- 3 ounces fresh spinach, chopped
- 1/2 medium-sized yellow onion, diced
- 1 14 ounce can of artichoke hearts quartered drained and chopped
1 5.4 fl oz. can coconut cream stirred - 1/2 cup avocado oil mayonnaise
- 1 tablespoon lemon, juiced
- 1/4 cup nutritional yeast
- 1/2 tablespoon basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- pinch of red pepper flakes, optional
Instructions
Preheat oven to 400 degrees Fahrenheit.
Using a sharp knife, mince the garlic and chop up the spinach, onion, and artichokes. Place ingredients into a large bowl.
Add the coconut creme, mayonnaise, lemon juice, nutritional yeast, basil, salt, and black pepper to the bowl and mix until the ingredients are combined.
Transfer the dip to an 8×8 casserole dish or cast iron skillet and bake for 20 minutes.
Once the timer is complete, let the dip cool for 10-15 minutes. Top with a pinch of red pepper flakes (optional). Serve with grain-free tortilla chips or grain-free crackers.
Tartar Sauce
Ingredients
- ½ cup avocado oil mayonnaise
- 1 Tbsp lemon juice
- 1 Tbsp relish
- 2 Tbsp finely chopped dill pickles
- ⅛ tsp black pepper, freshly ground
- 1 tsp dill, fresh or frozen
- ½ tbsp Dijon mustard, (optional)
Instructions
Combine everything in a bowl and mix well until combined
Lemon Vinaigrette Dressing
Ingredients
- 1/2 cup Lemon Juice, About 2 Large Lemons Fresh Squeezed
- 1 cup Extra Virgin Olive Oil
- 2 cloves Garlic, Minced
- 1/2 teaspoon Salt
- 1/4 teaspoon Thyme, Dried
- 1/4 teaspoon Basil, Dried
- 1/4 teaspoon Black Pepper, Fresh Ground
- 2 tablespoons water
Instructions
Add lemon juice and olive oil in a shakeable container like a mason jar. Shake well.
Add all remaining ingredients except water, and shake until well combined. Taste the dressing, and add water if the lemon is too strong.
Refrigerate until ready to use and enjoy over your favorite salad or as a marinade for fish
Buffalo Sauce
Ingredients:
1/2 C Franks Hot Sauce
1/2 C melted butter
1 T Worcestershire sauce
2 tbsp ACV
A pinch of granulated garlic (or powder if you don’t have).
Queso Dip
Ingredients:
- 2 TBSP grass-fed butter
- 1 can tomatoes w/green chiles (mild)
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic
- 2 tablespoons flour
- ¼ cup plain goat milk yogurt
- 2 cups full-fat canned coconut cream
- 3 cups shredded goat cheddar cheese
- top with fresh cilantro and avocado
DIRECTIONS:
In a medium saucepan over medium-high heat, melt the butter.
Add in spices and flour and continue to stir for 2 minutes.
Reduce heat to medium and add in yogurt, coconut cream, cheese, and tomatoes w/chiles lightly stir until cheese is completely melted into the mixture.
Turkey Gravy
Ingredients
- 2 cups turkey drippings, or low-sodium chicken/turkey broth
- 2 tablespoons arrowroot powder (or tapioca flour)
- 2 tablespoons melted butter or ghee (or water for dairy-free)
- 1 teaspoon salt and pepper, to taste
Instructions
Once the turkey is done roasting, remove the turkey from the pan and strain the pan drippings through a fine mesh sieve into a large measuring cup.
Let the drippings sit for a few minutes until the fat separates and rises to the top. Skim off most of the fat, so just 1-2 tablespoons remain, but keep the broth below.
Transfer the turkey broth to a pot and bring to a boil. Note – If you weren't able to get 2 cups worth through your turkey drippings, you can supplement with turkey or chicken broth.
In a separate small bowl, combine the melted butter and arrowroot powder to create a slurry.
Once the broth is boiling, turn off the heat, and gradually whisk the slurry into the broth until it begins to thicken. If you'd like the gravy thicker, you can add another tablespoon of arrowroot powder mixed with a tablespoon of water.
Season with salt and pepper, then pour into a gravy boat. The gravy will continue to thicken as it cools.
Clean brands for packet gravy mixes:
Kinders Organic Turkey Gravy
Simply Organic Turkey Gravy
365 by Whole Foods Organic Turkey
For vegetarian options:
Simply Organic Vegetarian Gravy
365 by Whole Foods Mushroom Gravy
Honey Mustard
Ingredients
- 3/4 C + 1 T Dijon mustard
- -3/4 C local Honey (or raw agave for low GI)
- -1/2 C + 1 T olive oil
- -1 T yellow mustard
- -1 T coconut aminos or Brags liquid aminos
- -1 tsp lemon juice or ACV
- -1/2 tsp minced garlic or 1/8 tsp garlic powder
Instructions
Taste and add extras if needed.
Whisk all together until smooth and pour into glass jars. Makes 16 oz. {The Ninja Bullet/a blender will make it more creamy}
Savory Vinaigrette
- 2 C olive oil
- 1 C balsamic vinegar, Braggs liquid aminos, or coconut aminos
- 1 T lemon juice
- 1 T spicy brown mustard
- 2 cloves garlic, minced
- 1-2 T Honey (to taste)
- Salt/pepper to taste
Whisk together the olive oil and balsamic vinegar. Then add the rest of the ingredients and whisk until fully combined. Store in a glass bottle in th
Caesar Dressing
- 2 egg yolks only (room temperature) keep white if needed for flavor
- 1 T apple cider vinegar
- 1 tsp Dijon mustard or mustard powder
- 1 T fresh lemon juice
- 3 cloves garlic chopped
- 1 T + 1 tsp coconut aminos or Worcestershire sauce
- 4 T pecorino, Parmesan or feta cheese (grated) (dairy free options)
- 2/3 C olive oil or avocado oil
- pinch salt
Optional
- 1 tsp Black pepper
- Rosemary extract (optional, to preserve)
Blend room temperature egg yolks (blender, on low speed).
Add apple cider vinegar, mustard, lemon juice, garlic, Worcestershire sauce, spices, Parmesan cheese and anchovy paste, if using, and blend until creamy.
Slowly add olive oil, blending constantly on low speed until incorporated. Season more to taste if needed.
Store in glass jar in fridge for up to a week.