Grilled Potato Dippers with a Trio of Sauces

Serve these potato dippers as a side dish or a fun appetizer at your next gathering! The dipping sauces all use fat-free Greek yogurt as a base and can be made up to 24 hours ahead and stored tightly covered in the refrigerator.

Ingredients

  • 2 pounds russet potatoes, scrubbed and cut into wedges
  • 1 tablespoon olive oil
  • Sea salt to taste

 

Red Pepper Basil Dipping Sauce

  • 1/2 cup fat-free Greek yogurt
  • 1/2 cup roasted red peppers, drained and patted dry
  • 2 cloves garlic
  • 1/4 cup each: sliced green onions and basil leaves
  • Sea salt and freshly ground pepper to taste

 

Caramalized Onion and Chive Dipping Sauce

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, quartered and thinly sliced
  • 1 cup fat-free Greek yogurt
  • 1/4 cup sliced chives or green onion tops
  • 2 tablespoons fresh rosemary leaves
  • Sea salt and freshly ground pepper to taste

 

Avocado Cilantro Dipping Sauce

  • 3/4 cup fat-free Greek yogurt
  • 1 ripe avocado, peeled and pitted
  • 2 cloves garlic
  • 1/4 cup lightly packed fresh cilantro leaves
  • 1/2 tablespoon lime juice
  • Sea salt and freshly ground pepper to taste

Directions

  1. Place potato wedges in a large bowl with olive oil; toss well to coat.

  2. Grill over medium-high heat for 10 minutes, turning once or twice, until lightly charred and cooked through.

  3. Season with salt and serve immediately with dippers.

 

Red Pepper Basil Dipping Sauce

  • Puree yogurt, peppers and garlic in a blender or small food processor.
  • Add onions and basil and pulse on and off until finely chopped.
  • Season to taste with salt and pepper.

Nutritional analysis per serving:
Calories: 15, Fat: 0g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 105mg, Potassium: 20mg, Carbohydrates: 2g, Fiber: 0g, Sugar: 1g, Protein: 2g, Vitamin A: 15 %, Vitamin C: 15%, Calcium: 2%, Iron: 0%

 

Caramalized Onion and Chive Dipping Sauce

  • Heat oil in a medium skillet.
  • Add onion and cook over low heat for 20 minutes stirring frequently; let cool.
  • Puree onion and yogurt in a blender or small food processor until smooth.
  • Add chives and rosemary and pulse on and off until finely chopped.
  • Season to taste with salt and pepper.

Nutritional analysis per serving:
Calories: 40, Fat: 2g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 55mg, Potassium: 31mg, Carbohydrates: 3g, Fiber: 0g, Sugar: 2g, Protein: 3g, Vitamin A: 2%, Vitamin C: 4%, Calcium: 8%, Iron: 0%

 

Avocado Cilantro Dipping Sauce

  • Puree yogurt, avocado and garlic in a blender or small food processor until smooth.
  • Add cilantro and lime juice and pulse on and off until finely chopped.
  • Season to taste with salt and pepper.

Nutritional analysis per serving:
Calories: 70, Fat: 4g, Saturated Fat: 0.5g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 60mg, Potassium: 162mg, Carbohydrates: 4g

 If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.

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