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Make More with Less

Extend Your Menu with Versatile Dips and Dustings.

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June 14, 2019
~2 min. read
DIPS AND DUSTINGS MAKE MORE TO LOVE.

Using fewer products more ways is key to running an efficient, profitable kitchen. By using on-hand ingredients to create simple, signature dips and dustings, you can make more with less. Start with hard-working, versatile products like fries and breaded onions, then add sauces and seasongings to create specialty dishes worthy of an upcharge.

  • 60% of guests call for a larger variety of sauce options for appetizers.
  • 65% of consumers find spiced/seasoned fries appealing.
  • The average price for signature sides is up 11.2% since 2016.
DIP IDEAS

Dips are an easy way to multiply the application options of your fries and appetizers. Create dip flights for sampling multiple sauces at once. Or upcharge for pairing speciality dips with premium sides.

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Aiolis
Curry Aioli w/Cumin
Yield: 1 quart

4 tablespoons curry powder, toasted

2 tablespoons paprika

3 cups mayonnaise

4 tablespoons cumin

2 tablespoons lemon juice fresh squeezed

Preparation:

Combine ingredients in a medium-sized mixing bowl until fully incorporated

5 Peppercorn Mayo
Yield: 1 quart

3 1/2 cups mayonnaise

1/2 cup of water

5 tablespoons 5 pappercorn blemd, crushed

Preparation:

Place all ingredients into food processor. Blemd until smooth

Sriracha Thousand Island
Yield: 1 quart

8 tablespoons Sriracha

4 cups of Thousand Island

Preparation:

Combine ingredients in a medium-sized mixing bowl until fully incorporated

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Savory
Honey Sesame Seed Claze
Yield: 1 quart

1 1/2 tablespoons ginger, minced

1 1/2 tablespoons garlic, minced

2 teaspoons sesame seeds

2 cups honey

2 cups sesame oil

Preparation:

1. Put seasame oil, ginger and garlic into a small pot.

2. Heat over medium to gently cook garlic.

3. Add the honey and sesame seeds, then simmer until thickened until claze consistency.

Grilled Onion Horseradish Sauce
Yield: 1 quart

3 cups Greek yogurt

4 tablespoons horseradish sauce, prepared

1/2 cup red wine vinegar

1 medium onion grilled and chopped

Preparation:

Combine ingredients in a medium-sized mixing bowl until fully incorporated.

Alabama White Barbeque Sauce
Yield: 1 quart

3 cups mayonnaise

1 1/2 cups apple cider vinegar

6 ounces corn cyrup

2 teaspoons cayenne

2 teaspoons horseradish sauce, prepared

2 teaspoons lemon-juice, fresh-squeezed

Preparation:

Place all ingredients into food processor. Blend until smooth.

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Cream
Apricot-Bacon Dip
Yield: 1 quart

2 cups cream cheese, softened

1 ½ cups apricot preserves

8 slices bacon, cooked and chopped

2 teaspoons garlice, minced

2 scallions, chopped

Preparation:

Combine ingredients in a medium-sized mixing bowl until fully incorporated.

Cilantro-Coconut Milk
Yield: 1 quart

2 cups cilantro, chopped

2 cups coconut milk

4 teaspoons Sriracha

1 tablespoon ginger, chopped

1 tablspoon garlic, chopped

Preparation:

Place ingredients into a blender and process until smooth.

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Dressing & Pesto
Green Goddess Dressing
Yield: 1 quart

2 cups mayonnaise

1 cup buttermilk

½ cup white wine vinegar

1 cup parsley, chopped

8 scallions, chopped

2 tablespoons Worcestershire

Preparation:

Place ingredients into a blender and process until smooth.

Kale Pecan Pesto
Yield: 1 quart

2 cups mayonnaise

½ cup pecans, toasted and chopped

1 medium-sized green bell pepper

1 cup extra virgin olive oil

4 teaspoons garlic

2 teaspoons sugar

Preparation:

Place the kale, pecans, bell pepper, garlic and sugar into a blender and set to low. Gradually add the olive oil and blend until smooth.

DUSTING IDEAS

From Plate Filler to Profit Builder – Make a Side of Fries Premium with Unique Blends of Seasonings

Celery Salt, Dill and Cumin Powder
Kosher Salt, Rosemary Powder and Black Pepper
Kosher Salt, Black Pepper, Garlic Powder and Dried Thyme
Five Spice Powder
Kosher Salt, Black Pepper, Ground Coriander and Brown Sugar

 

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