Dipping Sauces for Mild, Medium and Hot Potato Fries

Ingredients

Horseradish Cream Sauce:
·3 tablespoons prepared horseradish with beets
·1 cup (8 ounce container) light sour cream

Pureed Squash and Ginger Sauce:
·12 ounce package frozen, cooked and pureed squash (thawed)
·1 1/2 teaspoon freshly grated ginger root
·1 tablespoon soy sauce
·2 teaspoon honey
Roasted Pepper and Herb Sauce:
·12 ounce jar roasted red peppers, drained
·1 tablespoon balsamic vinegar
·1/2 teaspoon Italian seasoning
·1/4 teaspoon garlic powder

Barbecue Sauce:
·3/4 cup bottled chili sauce
·1/4 cup steak sauce
·1 tablespoon Worcestershire sauce
·1 tablespoon red wine vinegar
·1 tablespoon dry mustard

Directions

Horseradish Cream Sauce:
1.Combine ingredients in a medium mixing bowl. Stir together well. Season to taste with salt if desired.

Pureed Squash and Ginger Sauce:
1.Combine ingredients in a medium mixing bowl. Stir together well.

Roasted Pepper and Herb Sauce:
1.Combine ingredients in a medium mixing bowl. Stir together well. Transfer mixture to a blender or food processor and process until smooth. Season to taste with salt if desired.

Barbecue Sauce:
1.Combine ingredients in a medium mixing bowl. Stir together well.