SPONSORED POST: Recipe: Simply French Fry Dipping Sauces, Three Ways — Recipes from The Kitchn |Cooking With Amanda

I don't know about you, but we are unapologetic French fry devotees in my house. From Five Guys to frozen, it doesn't matter because we love them all! In fact we are willing to try just about any recipe in our attempt to achieve the ultimate fry. But considering how much attention we give to the actual spud, perhaps it was time to come up with a few equally perfect pairings. Three to be exact.

Of course there is nothing wrong with the usual suspects — "special sauce," nacho cheese, and even a chocolate Frosty have never really hurt a fry. But those sauces are heavy on the bad stuff, and who ever said that all French fry pairings have to be full of junk? Why not load up a few fry sides with ingredients that are actually good for you, or better at the very least?

These fresh dipping sauces come together in a flash and pair perfectly with any-and-all types of spud. A silky roasted red pepper dip uses jarred peppers and sun-dried tomatoes to yield a bright and creamy dunk. Feta and cauliflower come together for a hearty spread that will have even veggie-haters scrambling for more. And if you're in a pinch you can bump up store bought pesto with a dollop of mayonnaise and a pinch of Parmesan for a fast yet flavorful sauce.

I love that all of these sauces are so versatile — whether you eat your potatoes baked, fried, or frozen-from-a-bag, try pairing them with one (or all!) of these recipes for a fun, light twist. Of course, Simply Heinz® Tomato Ketchup is also an excellent option.

And as for the fry? I served these sauces with Ore-Ida® Simply French Fries. They're all-natural with simple ingredients such as grade A potatoes, olive oil, and sea salt. Simple and tasty.

French Fry Dipping Sauces, Three Ways

Roasted Red Pepper Dip

Makes about 1 1/2 cups

1 (12-ounce) jar roasted red peppers, drained and coarsely chopped
1 heaping tablespoon chopped sun-dried tomatoes (optional)
1 large clove garlic, pressed
1 (8-ounce) package cream cheese or Neufchatel, room temperature
1/2 cup sour cream
Splash of Worcestershire sauce
Kosher salt and freshly ground black pepper
Smoked paprika, for garnish

Place the roasted red peppers, sun-dried tomatoes, garlic, cream cheese, sour cream, and Worcestershire sauce in the bowl of a food processor. Process until creamy and smooth, about 30 seconds. Season with salt and pepper, to taste. This dip will keep, refrigerated, for up to a week.

Cauliflower & Feta Dip

Makes about 1 1/2 cups

1 head cauliflower (about 2 pounds), roughly chopped
2 to 3 cloves garlic, smashed and peeled
1/4 cup olive oil, divided
4 ounces feta cheese
Juice of 1 lemon, plus more as desired
1/2 cup plain Greek yogurt
Kosher salt and freshly ground black pepper
Snipped chives, for garnish

Preheat the oven to 400°F. Toss the cauliflower florets and garlic together with 2 tablespoons olive oil in a rimmed sheet pan, and season generously with salt and pepper. Roast, stirring occasionally, until the cauliflower is light golden brown, about 20 to 25 minutes. Remove from oven and cool completely.

Transfer the roasted cauliflower and garlic to the bowl of a food processor along with the feta, lemon juice, and remaining olive oil. Process until thick and smooth, about 1 minute. Transfer puree to a medium bowl and fold in greek yogurt. Taste and adjust seasoning, adding more lemon juice, salt, and pepper as desired. Garnish with snipped chives before serving at room temperature. This dip will keep, refrigerated, for up to a week.

Creamy Pesto Dip

Makes about 3/4 cup

1/2 cup prepared pesto (or homemade)
1/4 cup mayonnaise, plus more as desired
Freshly ground black pepper
Freshly grated Parmesan, for garnish

Combine the pesto, mayonnaise, and a pinch of black pepper in a medium mixing bowl and stir until completely incorporated. Transfer to a serving bowl. Garnish with grated Parmesan before serving. This dip will keep, refrigerated, for up to a week.