It was an all-day birthday celebration held at the Roediger House last Saturday, and that meant there oughta be something to munch on mid-afternoon. While it would have been a lot better if I'd not been traveling the previous week, and had gotten this made in advance, it still packed an alchemy of flavors that sat well upon each dipping chip.
"Mexican Restaurant White Dipping Sauce," a recipe worked out by me, sampled by Spring Street, and approved of by all.
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