I dip, You dip, We dip

 Steak Butter/Chimichurri

Sorry, couldn’t help it. Short 90’s flashback. Anyone else remember that song? I know the meaning of the song has nothing to do with food, but it mentions dip three times, and well, I had 3 different types of dip/sauces for our kabobs at the party. So, eh…ok, I guess I lose on the cool points. ::stares at RSS to see subscriber numbers plummet::

If you’re still with me, wow. You must really like me…or, hmm, maybe it’s the food that you guys like. :)

When it came time to plan for this party, I already had a few sauces/dips in mind. Chimichurri, which I’ve never had. Compound butter, because, well, butter makes everything better, and also the worcestershire-chive combination just sounded amazing. And then lastly, onion blue cheese sauce, because cheese and onions? Win! (Onion-blue cheese sauce is not pictured, because ravenous eyes were staring me down since the camera was the last thing holding my family back from chow-down time.)

The chimichurri was a huge winner. Everyone loved the flavor that it added to the meats, and it was probably the healthiest sauce/dip offered for the kabobs as well.

Chimichurri Sauce
Source: Bon Appetit
Can be made 2 hours ahead. Cover and let stand at room temperature.


  • 1 cup (packed) fresh Italian parsley
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 1/4 cup (packed) fresh cilantro
  • 2 garlic cloves, peeled
  • 3/4 teaspoon dried crushed red pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt


  1. Puree all ingredients in processor. Transfer to bowl.

Worcestershire-Chive Compound Butter
Source: Bobby Flay


  • 1 tablespoon olive oil
  • 1/4 cup finely chopped shallots
  • 1 teaspoon finely chopped garlic
  • 2 stick unsalted butter, at room temperature
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons dry mustard
  • 3 tablespoons finely chopped chives
  • Salt and freshly ground pepper


  1. Preheat grill or side burner. Heat oil in a medium skillet add shallots and garlic and cook until soft, let cool slightly.
  2. Place butter in a small bowl and add shallot mixture, Worcestershire, mustard and chives and mix until combined. Season with salt and pepper to taste. Scrape mixture into the center of a piece of waxed paper and roll into a log. Refrigerate until firm.

Onion-Blue Cheese Sauce
Source: Pioneer Woman


  • 4 Tablespoons Butter
  • 1 whole Very Large Yellow Onion, Sliced
  • 1 cup Heavy Cream
  • ½ cups Crumbled Blue Cheese


  1. Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized.
  2. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted.


  1. I loved that song. Thanks – now it is going to be stuck in my head for the rest of the day!

    That compound butter looks incredible.

  2. Ever since you told me where you got the Onion-Blue Cheese Sauce recipe I have had it printed out and on the fridge. Maybe I’ll have to make a dinner tonight to put these with because it is stillll making my mouth water. Thought it could be good on burgers too!

  3. What’s worse…being part of a pageantry team that did a dance routine to that song…oh golly gee. Great post and I love those dips! Yum!

  4. i totally read the title of your post to the tune of the song :-) we love chimichurri sauce too!

  5. Mmmm, Onion-blue cheese sauce? I might just need to try that, since it combines two of my favorite things!

Speak Your Mind