Red Zone Dipping Sauce

October 07, 1997

Red Zone Dipping Sauce

3/4 cup olive oil

1/4 cup balsamic vinegar

1 tablespoon shallots

2 tablespoons paprika

2 teaspoons hot sauce, or to taste

2 6-ounce packages light garlic and spices cheese

In a small bowl, whisk together olive oil, vinegar, shallots, paprika and hot sauce. In a separate bowl, soften cheese with spoon and gradually whisk in vinaigrette mixture.


Thin with a little milk, if necessary, to obtain desired dipping consistency.

Kickoff Kabobs bamboo skewers

2 pounds boneless chicken breasts (cut into 1- to 2-inch squares)

2 pounds small new potatoes, precooked with skin

1 red pepper, cut into 1-inch squares

1 yellow pepper, cut into 1-inch squares

2 large sweet onions, cut into wedges

2 zucchini, cut into 1/2-inch slices

10 ounces mushroom caps

olive oil

Soak skewers in water for 30 minutes prior to preparation. Lightly coat meat and vegetables with olive oil and thread onto skewers. Grill over medium fire, turning frequently, until tender and slightly charred, approximately 15 to 20 minutes.

Remove from skewers and serve with toothpicks and Red Zone Dipping Sauce.

Keep kabobs warm and ready-to-serve in a thermoelectric container. Makes 12 kabobs.

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