I dip, You dip, We dip

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.

Ingredients:

• 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

Directions:

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

Worcestershire-Chive Compound Butter
Source: Bobby Flay

Ingredients:

• 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

Directions:

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

Ingredients:

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

Directions:

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.