Skinny Dips

Dipping Sauces for Baked Potato Skin Appetizer

Serves 10-16 (depending on amount served)

Cheddar Cheese Sauce

Makes 2 cups

1/2 tablespoon unsalted butter
1/2 tablespoon all-purpose flour
1/2 cup milk
1 1/2 teaspoon Dijon mustard
1/4 teaspoon of Worcestershire sauce
8 ounces cheddar cheese, grated
Salt and freshly ground black pepper

1. Melt the butter in a medium saucepan over medium heat. Mix in the flour and cook 1 minute.

2. Whisk in the milk and cook until slightly thickened.

3. Remove from heat and stir in the cheddar cheese until smooth and all of the cheese is melted.

4. Stir in remaining ingredients.
5. Season with salt and pepper, to taste.

Chipotle Mango BBQ Sauce

1 1/2 cups mango, peeled, pitted and roughly chopped
3/4 cup fresh cilantro (loose pack, not chopped, stems and all)
2 chipotle peppers in adobo, plus 1 tablespoon adobo sauce
2 tablespoons unseasoned rice wine vinegar
4 cloves garlic, peeled
2 tablespoons fresh lemon juice
1 tablespoon canola oil
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper

1. Put the mango, cilantro, chipotle, vinegar, garlic, lemon juice, 1 tablespoon of oil and salt and pepper, in a food processor and puree until smooth. Adjust seasonings, to taste.

2. Put the mango mixture into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes