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!