Sara's Seafood Dips

This week we made a birthday dinner for our good friend Sara. The main course was steak and garlic mash - the steaks were a little overcooked!!! Ooooops.

However, the stars of the show were the appetizers - I made a heap of steamed shrimp and 4 dipping sauces to compliment them. Here goes:

Cucumber Dill Sauce

1/4 cup of plain low-fat yoghurt
1/4 cup low-fat mayonnaise
1 small seeded, grated cucumber
1 small onion, peeled and grated
1/8 tsp dry mustard powder
1/4 cup of chopped, fresh dill
salt and pepper to taste.


Put all ingredients in a food processor. Blend for 2 minutes. Serve chilled.

Butter and Sour Cream Sauce

1/2 cup of butter
1 cup of sour cream
1/4 tsp garlic salt
1 tsp chopped chives

Melt the butter over a low heat. Stir in the sour cream, salt and chives. Warn, but do not allow to boil. Serve hot.

Ginger Lime Vinaigrette

2 thumb sized pieced of ginger
juice of 6 limes
4 tbspn rice wine vinegar
1/2 red bell pepper, seeded and diced
1/4 red onion, diced
1 cup of fresh chopped coriander (cilantro)
1 tspn lime rind
2 cups of olive oil


Place the ginger in a saucepan of cold water and bring to the boil. Drain and repeat. This will make the ginger milder and more subtle. Grate the ginger once cool. Add this to the other ingredients (except the olive oil) and mix well.


Once mixed add the oil in a slow steady stream whilst mixing again. Serve chilled.


Tangy Seafood Cocktail Sauce

1 1/2 cups of tomato ketchup
1/2 cup of horseradish sauce
juice of 1 lemon
juice of 1 lime
1/2 tspn of Worcestershire Sauce
2 splashes of hot pepper sauce.


Mix all ingredients in a small bowl and refridgerate for at least 30 minutes.