New This Month

3 Pretzel Dipping Sauces to Serve at Your Cocktail Hour

Soft and salty jumbo pretzels are even yummier when dunked into these tasty dips.

Photography by: Alpha Smoot

Whole Grain-Horseradish Dipping Sauce

Active/Total Time: 5 minutes

Yield: Makes 1 cup



  • 2/3 cup sour cream
  • 2 tablespoons whole grain mustard
  • 1 tablespoon white wine vinegar
  • 1/4 cup fresh finely grated horseradish (from a 3 inch piece)
  • Kosher salt and freshly ground pepper


  1. In a bowl, stir together sour cream, mustard, vinegar, horseradish, and 3 tablespoons water to combine. Season with salt and pepper. Serve or store in the refrigerator in an airtight container up to 5 days.


Wasabi-Scallion Dipping Sauce

Active/Total Time: 5 minutes

Yield: Makes 1 cup


Cook's Notes: Wasabi paste can be found in Asian markets, in the international aisle of many grocery stores, or online at



  • 3/4 cup mayonnaise, preferably Hellman's
  • 1 tablespoon wasabi paste, such as S&B brand
  • 3 tablespoons fresh lime juice
  • 1/3 cup finely chopped scallions, light and dark green parts only (from 1 bunch), plus more for serving
  • Kosher salt


  1. In a bowl, stir together mayonnaise, wasabi, lime juice, and scallions. Season with salt. Serve topped with more scallions or store in the refrigerator in an airtight container up to 5 days.


Smoky Gouda Dipping Sauce

Active/Total Time: 15 minutes

Yield: Makes 2 cups


Cook's Notes: Be sure to use young Danish gouda (look for the red wax rind) for a silky smooth cheese sauce. While aged goudas have excellent flavor, they are not as smooth and creamy when melted. To keep cheese sauce warm for an extended period of time, serve in a small fondue, chaffing dish, or sterno pot.​



  • 2 tablespoons unsalted butter
  • 2 tablespoons unbleached all-purpose flour
  • 1 teaspoon smoked sweet paprika, preferably Spanish 11⁄4 cups whole milk
  • 8 ounces young Danish gouda, shredded (21⁄2 cups)
  • Kosher salt


  1. Melt butter in a medium saucepan over medium-high heat. Whisk in flour and paprika. Cook, whisking constantly, until mixture smells nutty and darkens slightly, about 1 minute. Slowly whisk in milk. Bring to a boil, whisking constantly, and cook until mixture thickens slightly and coats the back of a wooden spoon, 2 to 3 minutes. Remove from heat. Add cheese, a handful at a time, whisking between each addition, until smooth and creamy. Season with salt. Serve immediately or let cool to room temperature and store in the refrigerator in an airtight container up to 5 days. Reheat in a saucepan over medium-low heat, stirring frequently, until warm to the touch and smooth and creamy again.