Crudite Dipping Sauces (Varities)

Crudites Dipping Sauces....... 6-7 portions:

1. 

Ingredients: <Creamy>
200 gm sour cream
100 gm mayonnaise
2 tea spoons lemon juice, fresh
1 tea spoon oregano leaves, dry
3 tea spoons brown sugar
1 tea spoon salt
1 tea spoon black pepper, ground
2 tea spoons garlic, fine chopped
2 tea spoons Parmesan cheese, shredded
2 tea spoon olive oil
1 tea spoon Worcestershire sauce
2 tea spoons fish sauce <Optional>

Method:
In a big mixing bowl using a wire whisk rigorously mix all the ingredients. Chill it in the fridge for at least 1 hour. Serve as a dipping sauce for your choice of Crudites <eg: red pepper, green pepper, broccoli, carrots,  cauliflower, radishes, and etc...>

2. 

Ingredients: <Creamy>
150 gm sour cream
100 gm mayonnaise
2 tea spoons lemon juice, fresh
1 tea spoon oregano leaves, dry
2 tea spoons brown sugar
1 tea spoon salt
1 tea spoon black pepper, ground
2 tea spoons garlic, fine chopped
2 tea spoons Parmesan cheese, shredded
2 tea spoon olive oil
1 tea spoon Worcestershire sauce
3/4 cup french salad dressing

Method:
In a big mixing bowl using a wire whisk rigorously mix all the ingredients. Chill it in the fridge for at least 1 hour. Serve as a dipping sauce for your choice of Crudites <eg: red pepper, green pepper, broccoli, carrots,  cauliflower, radishes, and etc...>

3.

Ingredients: <Creamy>
50 gm sour cream
50 gm mayonnaise
1 tea spoon lemon juice, fresh
1 tea spoon oregano leaves, dry
2 tea spoons brown sugar
1 tea spoon salt
1/2 tea spoon black pepper, ground
1 tea spoon garlic, fine chopped
1 tea spoon Parmesan cheese, shredded
2 tea spoons olive oil
1 tea spoon Worcestershire sauce
1 cup caesar salad dressing
2 tea spoons red onions, chopped
2 tea spoons dill leaves, chopped
1 tea spoon capers, washed, rinsed, chopped

Method:
In a big mixing bowl using a wire whisk rigorously mix all the ingredients. Chill it in the fridge for at least 1 hour. Serve as a dipping sauce for your choice of Crudites <eg: red pepper, green pepper, broccoli, carrots,  cauliflower, radishes, and etc...>

4.

Ingredients: <Vinaigrette>
75 ml apple cider vinegar
50 ml red wine (Salt free, meaning not the cooking wine, it's full of salt!)
2 tea spoons garlic, chopped
2 tea spoons red peppers, chopped
1 tea spoon salt
1 tea spoon oregano leaves, dry
1 tea spoon black pepper, ground or cracked
75 ml olive oil
2 tea spoons raspberries, seeds off
2 tea spoons lemon juice, freshly squeezed
2 tea spoons brown sugar

Method:
In a robot coupe or food processor,  rigorously mix the apple cider, red wine and the lemon juice for 4-5 minutes on a high speed. Now, add everything else (except the olive oil) and continue mixing for 1 more minute. At this point, slowly start adding the olive oil while you are still mixing it on a high speed. You will see that it's giving a nice emulsified texture to the vinaigrette.  Your vinaigrette is ready. Chill it in the fridge for 1 hour.

Serve as a dipping sauce for your choice of Crudites <eg: red pepper, green pepper, broccoli, carrots,  cauliflower, radishes, and etc...>