Monday, September 20, 2010

Apricot Dipping Sauce

Let's face it, there is nothing better than dipping! We dip chips, fries, chicken, and even our own fingers if something is really tasty! But, if you have allergies, dipping becomes a real challenge. Dips have dairy, sauces have soy, and ketchup...well, everything from tomatoes to corn!

This dipping sauce is simple but one that people repeatedly ask me for. Each time I make it, my proportions change and the taste varies so don't be afraid to adapt this to your own tastes.

1 jar apricot jelly/jam
1/4 C boiling water (add more to make thinner sauce)
2 cloves garlic, minced (add more if you are a garlic lover)
1/4 C red onion, minced (optional)
1 tsp salt

Pour jelly into bowl then add boiling water and stir until jelly begins to melt into a sauce. Add garlic, onion and salt then stir again. Chill until ready to serve so that flavors can blend.

Tastes great with chicken or as a salad dressing!

NOTE: Please be sure to read the lables of the jelly/jam jars. Even though they may say 100% juice, this does not specify which juice and it can be very misleading. There are some nice jellies that contain just fruit, sugar, and pectin. Be wise!

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