Dipping Into New Options: Beyond Ketchup!!

Whether you make the from-scratch, Homemade Potato Tots {recipe above} or rely on tried-and-true Tater Tots originals, ketchup is often the condiment of choice. Want something more? How about a cheesy dip? Or a spicy chipotle mayonnaise? Or a quick soy-based sauce? Before you dismiss Tater Tots and it's ilk as another example of mid-20th century American food tinkering, consider where tots may actually came from. French-born and trained Jacques Pepin has an affirmative reply to the question of "If there was a classic culinary antecedent for tots." "Certainly potato croquettes {riced cooked potato and egg yolk shaped like corks, balls or disks, breaded and fried} or potato duchesse {the same but no breading and baked} are the ancestors," says Pepin. He points curious cooks to "The Fannie Farmer Cookbook" and other classics for recipes.

DIPPING SAUCES, BEYOND KETCHUP..

TANGY SOY DIPPING SAUCE
Prep time: 5 minutes
Makes: About 2/3 cup
1/3 cup light {regular} soy sauce
2 1/2 tablespoons unseasoned rice vinegar
1 teaspoon sugar, optional
1 to 3 tablespoons chili oil, optional
1 piece {1-inch long} fresh ginger, peeled, finely shredded, or 2 cloves garlic, minced
Combine the soy sauce, vinegar and sugar in a bowl. Stir to dissolve the sugar.
Taste and adjust the flavors for a tart-savory balance.
Add chili oil as you like for heat.
Right before serving, add the ginger or garlic.
Nutrition Information per teaspoon: 2 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 0 g carbohydrates, 0 g protein, 217 mg sodium, 0 g fiber.

CHIPOTLE AIOLI
1 egg
2 egg yolks
2 crushed cloves garlic
1 tablespoon mustard
1/4 cup lemon juice
1/2 cup each: extra-virgin olive oil, canola oil
1/2 bunch cilantro, finely chopped
2 chipotle chilies, or more to taste
1 red onion, finely chopped
Combine the egg, egg yolks, garlic, mustard and lemon juice in a food processor or blender. Process until smooth. With the machine still running, add the olive oil and canola oil in a slow stream; blend until the mixture emulsifies to the consistency of mayonnaise.
Add the cilantro and chilies; blend until smooth.
Stir in the red onion; Serve.
Nutrition Information per tablespoon: 70 calories, 7 g fat, 1 g saturated fat, 17 mg cholesterol, 1 g  carbohydrates, 1 g protein, 17 mg sodium, 0 g fiber.

CHILE CON QUESO
Prep time: 5 minutes
Cook: 15 minutes
Makes: 2 cups
Melt 1 pound processed cheese {cut into 1-inch cubes} in a slow cooker or double broiler.
Stir in 1 can {10 ounces} tomatoes with green chilies.
Serve warm.
Best to use Velveeta cheese and a can of Rotel tomatoes, a brand of canned tomatoes with green chilies.

Nutrition Information per tablespoon: 58 calories, 5 g fat, 3 g saturated fat, 13 mg cholesterol, 1 g carbohydrates, 3 g protein, 186 mg sodium, 0 g fiber.