Make your own marinades and dips Marinades are a boon to the barbecue cook. Improving the appearance and flavour of cooked meats, poultry and fish while filling the air with a tantalizing aroma. Marinades are probably the most important ingredient to any cookout. A good marinade not only keeps your grilling moist and flavorful, but they make it healthier.
With Creolo Classic® Sauces you can make fresh dips and marinades in no time.

Papaya-Dip Papaya-Dip Ingredients for 4 servings:
2 Tbsp. Peanuts roasted, salted, finely chopped
400g Papayas
5-6 tsp. Creolo Hot Sauce Chili Lemon
1 Prize Sugar
1/2 Pack garden cress (pepper grass)

Preparation: Papayas cut in half remove the kernel and peeled. 2/3 Papaya roughly cubes and mashed. Stir together with Creolo Hot Sauce Chili Lemon and Salt and Sugar to taste.
The remaining Papaya finely chopped. Kresse cut. Mix everything together and garnish with pepper grass (Lepidium sativum).

Green Onion-Honey-Dip Green Onion-Honey-Dip Ingredients for 4 servings:
200g Shallots, finely chopped
2 Tbsp. California Olive Oil Arbequina
1 Tbsp. Honey
6-8 tsp. Creolo Hot Sauce Chili Picante
150g Creme fraiche
2 green Onion, cut in small cubes
2 Tbsp. Cranberries, dried and finely chopped

Heat oil in a skillet over medium heat, cook and stir shallots for 6 minutes, mix Honey and Creolo Classic Hot Sauce Chili Picante in and caramelize the shallots for 2 minutes, salt to taste. Combine shallots, creme fraiche, cranberries and green Onions.

Chickpea-Dip Chickpea-Dip Ingredients for 4 servings:
2 Tbsp. California Olive Oil Arbequina
6 Tbsp. Sesame
1 can Chickpeas, 240g drained
100g fat-reduced Yoghurt
6-8 tsp. Creolo Hot Sauce Cayenne Garlic
Salt,
20 fresh Mint leaves, finely chopped

Preparation: Heat oil in a skillet over medium heat, roast Sesame and remove immediately. In a food processer mix drained Chickpeas, Yoghurt and Creolo Classic Hot Sauce Cayenne Garlic, salt to taste. In a mixing bowl mix Chickpeas together with Sesame and Mint leaves.