Honey Mustard Dip

Ingredients

  • 1/2 cup mayonnaise
  • 3 tablespoons prepared yellow mustard
  • 2 tablespoon Dijon mustard
  • 3 tablespoons honey
  • 1 1/2tablespoon lemon juice
  • 1/2 tablespoons white vinegar

Directions

Mix the mayonnaise, yellow mustard, Dijon mustard, honey, and lemon juice together in a bowl. Cover and chill in refrigerator overnight.

 

 

Original Recipe

Scratch Ranch Dip

Ingredients

  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon finely chopped fresh chives
  • 1 teaspoon finely chopped fresh dill
  • 1 teaspoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper

Directions

  1. In a medium bowl, whisk together buttermilk, sour cream, and mayo. Mix in parsley, chives, dill, lemon juice, mustard, onion powder, salt, and black pepper. Place in an airtight container and refrigerate for at least one hour before using. Store up to one week in the refrigerator.
  • Original Recipe
  • Lemon Aioli Dip

    Lemon Aioli Dip

    Ingredients

    • 1 (30-ounce) jar mayonnaise
    • 1 lemon, zested and juiced
    • Salt and freshly ground black pepper
  • Directions

    1. Mix the mayonnaise, lemon juice and lemon zest in a small bowl.
    2. Season with salt and pepper, to taste. Refrigerate until ready to use.

    Hawaiian Huli Huli Sauce

    Ingredients for 3lbs

    • 1 cup unsweetened pineapple juice
    • 1/2 cup soy sauce
    • 1/2 cup light brown sugar, lightly packed
    • 1/4 cup (2 ounces) chicken broth
    • 1-inch piece ginger root (1/4 ounce; 7g), peeled and finely grated
    • 2 medium cloves garlic, minced
    • 1 teaspoon (5ml) sriracha chili sauce
    • Thinly sliced scallions (white and light green parts only), for garnish
    • Grilled pineapple wedges, for serving (optional)

    Original Recipe

    Zesty Dry Rub

    Ingredients

    • 2 teaspoons (8g) smoked paprika
    • 2 teaspoons (8g) ground cumin
    • 1 1/2 teaspoons (6g) garlic powder
    • 1 1/2 (6g) teaspoons onion powder
    • 1 teaspoon (4g) chili powder
    • 1 teaspoon (4g) light brown sugar
    • 3 teaspoons fresh zest from 1 lemon
    • 1 teaspoon (4g) mustard powder

    Directions

    1. Combine ingredients

    Comments

    Tired applying this after wings came out of the oven to see if it would work and it didn’t. This needs to be applied before going in the oven. I figured that would be the case, but you don’t know until you try!Also, there isn’t much zest in this, so I bumped that up.Original Recipe

    Blue Cheese Dip

    Blue Cheese Dip

    Ingredients

    • 1/4 pound blue cheese
    • 1/2 cup mayonnaise
    • 1/4 cup sour cream
    • Juice of 1/2 lemon
    • 1 tablespoon white vinegar
    • Salt to taste

    Directions

    1. Put the blue cheese in a bowl and mash with a fork until a paste forms.
    2. Whisk in the remaining ingredients until you have a smooth sauce.
    3. Season to taste with salt and pepper.

    Alton Brown’s Buffalo Wing Sauce

    Alton Brown’s Buffalo Wing Sauce

    Ingredients

    • 3 ounces unsalted butter
    • 1 small clove garlic, minced
    • 1/4 cup hot sauce
    • 1/2 teaspoon kosher salt

    Directions

    Melt the butter in a small bowl along with the garlic.

    1. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.
    2. Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.