Often imitated but never duplicated. No one can match the honest flavor of Canada’s original and best-selling line of bread dippers. All dippers are made with pure sunflower oil for and are preservative free, contain zero trans fat and no cholesterol. 375 ml (12.6 US fl oz)

Cilantro, Garlic & Chili Chimicurri Sauce Your Price: $8.95 Quebec Maple Mustard Your Price: $7.95

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Brussels Sprouts with Herbed Balsamic

Bread Dipper & Glazed Red Onions

The sweetness of the onions is a nice contrast to the strong-tasting brussels

sprouts.

1 basket brussels sprouts (about 10 oz.)

1 tbsp. unsalted butter

1 tbsp. Wildly Delicious Herbed Balsamic Bread Dipper (not shaken)

Freshly ground pepper, to taste

1 small red onion, thinly sliced lengthwise

2 tbsp. Wildly Delicious Herbed Balsamic Bread Dipper (shaken very well)

Trim the outer leaves and steams from the brussels sprouts and discard. Bring

a medium pot of water to a boil and add salt. Add brussels sprouts and cook

until tender but still bright green, about 4 minutes. Remove from heat, drain,

and plunge into a bowl of ice water to cool. Drain well and cut in half. Heat 1/2

tbsp. butter and 1/2 tbsp. WD Dipper (not shaken) in a large heavy skillet over

medium-high heat. Add brussels sprouts and cook, tossing occasionally, until

they are brown and crisp on the edges, about 3 minutes. Season to taste with

salt and pepper, and transfer to a large bowl. Cover with foil to keep warm. Add

remaining butter and WD Dipper (not shaken) to the same pan over mediumlow

heat. Add the onions and cook until transparent (about 3 to 4 minutes). While

standing back to avoid the fumes, add the well-shaken WD Dipper . Stir to loosen

any brown bits on bottom of pan. Cook until WD Dipper is reduced and the

onions are glazed, about 30 seconds. Add the onions to the brussels sprouts

and toss well. Serve immediately. Garnish with toasted hazelnuts if desired.

Roasted Tomato and

Wild Garlic Soup

2 lb. Roma tomatoes, quartered

8 cloves peeled garlic

1/3 cup Wildly Delicious Herbed Balsamic Dipper

1 small onion, chopped

3 sprigs fresh rosemary

1/2 cup white rice

1 1/2 qt. chicken broth

Preheat oven to 200°C (400°F). Place tomatoes and garlic cloves in baking pan

and toss in WD Dipper. Bake for 1 1/2 hours. In stock pot, sauté onion and sprigs

of rosemary with a bit more WD Dipper. Add stock, tomatoes, garlic, and rice.

Simmer on low heat for 30-40 minutes. Remove rosemary sprigs and puree the

broth. Season with salt and freshly ground pepper. The rice acts as a thickening

agent. For a lighter consistency, add less.