Ginger Carrot Dip w/ Crudite
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Ginger Carrot Dip w/ Crudite
| Tue, 08-19-2008 - 2:48pm |
ginger carrot dip with crudites
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Ingredients1/2 cup mayonnaise (I suggest using plain yogurt or a mixture of the two)
1 1/2 tablespoons seasoned rice vinegar
1 tablespoon soy sauce
1/4 teaspoon Asian sesame oil
5 medium carrots, coarsely chopped
1/4 cup chopped peeled ginger
2 scallions, coarsely chopped
Accompaniments: raw carrot, celery, and cucumber sticks; trimmed green beans and asparagus; broccoli and cauliflower florets; or any other vegetables in season
PreparationPurée all ingredients in a blender until almost smooth, about 2 minutes. Transfer to a bowl and chill, covered, at least 1 hour.
Cooks' note: Dip can be chilled up to 1 day.
Gourmet | August 2007
Gina Marie Miraglia Eriquez
Does the idea of kids wolfing down their vegetables seem utterly improbable? This faintly sweet, gingery dip, reminiscent of that addictive Japanese-restaurant salad dressing, is made mostly from carrots, so you'll be delighted by the compulsive dipping and crunching that's bound to ensue when you put it out.
Active time: 15 min Start to finish: 1 1/4 hr
Servings: Makes about 2 1/2 cups dip
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Ingredients1/2 cup mayonnaise (I suggest using plain yogurt or a mixture of the two)
1 1/2 tablespoons seasoned rice vinegar
1 tablespoon soy sauce
1/4 teaspoon Asian sesame oil
5 medium carrots, coarsely chopped
1/4 cup chopped peeled ginger
2 scallions, coarsely chopped
Accompaniments: raw carrot, celery, and cucumber sticks; trimmed green beans and asparagus; broccoli and cauliflower florets; or any other vegetables in season
PreparationPurée all ingredients in a blender until almost smooth, about 2 minutes. Transfer to a bowl and chill, covered, at least 1 hour.
Cooks' note: Dip can be chilled up to 1 day.



