Dipping Sauces for Mild, Medium and Hot Idaho® Potato Fries | Idaho Potato Commission

Ingredients

• 3 tablespoons prepared horseradish with beets
• 1 cup (8 ounce container) light sour cream
• Pureed Squash and Ginger Sauce:
• 12 ounces package frozen, cooked and pureed squash (thawed)
• 1 1/2 teaspoon freshly grated ginger root
• 1 tablespoon soy sauce
• 2 teaspoons honey
• 12 ounces jar roasted red peppers, drained
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon garlic powder
• 3/4 cup bottled chili sauce
• 1/4 cup steak sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon red wine vinegar
• 1 tablespoon dry mustard