The Best Yam Fries Dip

You may have noticed my recent post about homemade baked yam fries, and in it you will have noticed that I promised to share my yam fries dip recipe as well. Ironically, I perfected this recipe before I perfected the fries themselves—I do so love my dips and sauces! After much fiddling, I have created this sauce, which is tangy and smooth and altogether wonderful paired with homemade yam fries. It would also be a great dip for veggie sticks in general.

Without further ado, enjoy!


The Best Yam Fries Dip

Makes: about 1 1/2 cups
Cooking time: 10 minutes
Difficulty: Easy

Ingredients:

  • 1/2 cup each mayonnaise, yoghurt, and sour cream—or enough of two to make 1 1/2 cups
  • 4 tbsp Worcestershire sauce
  • 1 tsp each dijon mustard (or plain mustard), cumin, and sugar
  • 1 tsp dried tamarind or tamarind paste
  • 1/2 tsp salt
  • generous pinches of pepper and sage (savoury)
  • optional, for the adventurous: a few chopped fresh mint leaves, a pinch of dried mint, or a drop or two of mint extract or creme de menthe liqueur

Combine the yoghurt, sour cream, and mayo until no lumps can be seen. Stir in remaining ingredients until smooth. Taste and make any adjustments to your liking. Serve with your delicious homemade yam fries!

2 Responses to The Best Yam Fries Dip

  1. This sounds very yummy! One question though: I know that tamarind is unavailable in the stores around here, and there are a few different “substitutes” that I’ve found online for people who are in a pinch. Would substituting “lemon or lime juice mixed with a touch of brown sugar” work, you think? Or there’s another method that involves blending apricots and a variety of other dried fruits together. The interwebz had a few different things to try, but lemon juice was involved in all of them.

    Thank you!

    • I’ve made this sauce completely without tamarind, and it’s still been pretty good — however, because it’s a tart & tangy sauce as opposed to something sweeter, savory, or spicy, the tamarind really helps bring that “something extra” to the tanginess. Dried tamarind, which I found easily in Canada but not easily in Australia, works well for this too. Otherwise yes, a bit of lemon or lime juice would be a good option, or maybe adding a bit more mustard, or even a bit of vinegar (white, red, malt, wine, or rice would work well, pretty much anything other than balsamic, I think). I don’t think I’d bother with the apricots, honestly, sounds like too much work! When mixing in these souring agents, be sure to do it at the end and mix them in quickly, since they can sometimes cause a bit of curdling. Using more yogurt than sour cream or mayo would also help create a more tangy sauce. 🙂 Hope that helps Shurree!

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